Yukon Gold Potato Salad

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

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 31%
  • Fat: 7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 4g
  • Protein: 3.2g
  • Carbohydrate: 32.9g
  • Fiber: 3g
  • Cholesterol: 7mg
  • Iron: 0.7mg
  • Sodium: 428mg
  • Calcium: 19mg

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

  1. 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.
  2. 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.
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