Yukon Gold Potato Salad

recipe
Potato salad is the classic summertime side for picnics, barbecues, or any casual outdoor meal.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 31 %
Fat 7 g
Satfat 1.1 g
Monofat 1.6 g
Polyfat 4 g
Protein 3.2 g
Carbohydrate 32.9 g
Fiber 3 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 428 mg
Calcium 19 mg

Ingredients

2 pounds Yukon gold potatoes
1/2 cup light mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1/4 cup thinly sliced green onion
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. Peel and cut potatoes into 1-inch cubes. Place potatoes in a large bowl.

Combine mayonnaise and the next 5 ingredients (through tarragon). Add mayonnaise mixture to potatoes; toss gently to coat. Stir in onion and parsley. Cover and chill 1 hour.

Note:

Cynthia Nims,

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note