POTATO & LEMON DILL POTATO SALAD

The Covington News - - HEALTH -

Serv­ings: 16 (1/2 cup each)

In­gre­di­ents:

3 pounds red bliss pota­toes 1/4 cup thinly sliced scal­lions* 3/4 cup low-fat sour cream 1/4 cup canola oil may­on­naise 1 ta­ble­spoon Di­jon mus­tard 2 ta­ble­spoons fresh lemon juice 2 ta­ble­spoons freshly chopped dill 3/4 tea­spoon sea salt 1/ 4 tea­spoon freshly ground black pep­per *Sub­sti­tute Vi­dalia onion chopped small if you pre­fer a more “onion-ey” taste.

In­struc­tions:

1. Quar­ter the red bliss pota­toes and place in a steamer bas­ket in a large saucepan. Steam over boil­ing wa­ter for 10 to 20 min­utes or un­til cooked through. Cool com­pletely. 2. In a large bowl, mix the sour cream, may­on­naise, mus­tard, lemon juice, dill, salt and pep­per. Add the pota­toes and scal­lions and toss un­til pota­toes are well coated.

POTATO & LEMON DILL POTATO SALAD

Sub­mit­ted photo/the Cov­ing­ton News

Potato & Lemon Dill Potato Salad lets the fresh and fla­vor­ful taste of all the in­gre­di­ents come through for a sat­is­fy­ing sum­mer side dish.

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