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Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

"For years, we grew several varieties of potatoes, but keeping ahead of the beetles was a full-time job. Finally, we decided to call it quits, and we gave up growing potatoes. But we'll never stop eating them." Mike Kressy.

Jean and Mike Kressy
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
5 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the dressing, combine the first 6 ingredients in a small bowl.

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  • To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

Nutrition Facts

173 calories; calories from fat 25%; fat 4.9g; saturated fat 1.1g; mono fat 1.4g; poly fat 2.1g; protein 5.2g; carbohydrates 27.8g; fiber 3.1g; cholesterol 7mg; iron 2.4mg; sodium 289mg; calcium 79mg.
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