Two For One Potato Salad
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
- Servings: 8
- 2 1/2 lbs small red potatoes (all of equal size) or 2 1/2 lbs fingerling potatoes (all of equal size)
- 1/2 cup red radish, sliced thin
- 1/4 cup red onion, diced
- 1/2 cup scallion, finely minced ( and green)
- 1/2 cup roasted sweet red pepper, bottled, diced
- 3 medium hardboiled egg
- 1/3 cup fresh basil, coarsely chopped
- 2 cups low-fat sour cream
- 1/4 cup apple cider vinegar
- 2 tablespoons dijon mustard, whole grain
- 1/4 cup splenda sugar substitute
- 1 teaspoon dried dill weed
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper, fresh ground
- 3 teaspoons hot pepper sauce, of choice
Recipe
- 1 scrub potatoes. place in large pot and cover with cold water at least two inches above potatoes. add 1/2 tsp salt to water. bring to boil, lower heat and simmer until fork tender. drain and set aside to cool.
- 2 in large bowl combine sourcream, splenda, dill, vinegar, mustard, 1/2 tsb salt, and pepper.
- 3 add radishes, scallions, pimiento.
- 4 separate whites and yolks of eggs. set yolks aside. rough chop whites and add to bowl. toss all lightly.
- 5 cut potatoes into bite-size chunks. add to bowl and toss lightly.
- 6 remove half of salad and place in serving bowl. set aside.
- 7 now add hot sauce to rest of salad and place in second serving bowl. set aside.
- 8 sieve egg yolks and sprinkle over both salads, followed by sprinkling of red onions and basil to both. may use parsley instead of basil.
- 9 chill salads -- best if made 24 hrs ahead to give ingredients a chance to meld flavors.
- 10 remember to label hot spiced salad!
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