INGREDIENTS:
1. 6 cups water
2. 1/2 teaspoon salt
3. 6 cups quartered small new red potatoes
4. 1 cup LAND O LAKES® Sour Cream
5. 2 tablespoons chopped fresh parsley
6. 2 tablespoons country-style Dijon mustard
7. 1 tablespoon chopped fresh dill weed*
8. 1/2 teaspoon salt
9. 1/2 teaspoon coarsely ground pepper
METHOD:
1. Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water.
2. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.
Makes 6 servings.
*Substitute 1 teaspoon dried dill weed.
TIP: Place salad in covered container and store in cold picnic cooler when transporting.
Nutrition Facts (1 serving): Calories: 220, Fat: 9 g, Cholesterol: 20 mg, Sodium: 920 mg, Carbohydrates: 35 g, Dietary Fiber: 3 g, Protein: 5 g
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