Lemony Potato Salad

lemony potato salad
Con Poulos

This creamy, rich spring dish tastes even better as leftovers. The potatoes can be cooked and cooled up to 1 day ahead. Plus, the dressing can be made up to 1 day ahead. Toss with potatoes when ready to serve, then fold in chives.

Advertisement - Continue Reading Below
Yields: 8 servings
Total Time: 0 hours 35 mins
Ingredients
2 1/2 lb. baby potatoes (about 30)
Kosher salt
Pepper
1/4 c. sour cream
2 tbsp. mayonnaise
1 tbsp. whole-grain mustard
1 tsp. grated lemon zest
3 tbsp. fresh lemon juice
2 stalks celery, finely chopped
1/4 c. fresh chopped chives
Directions
  1. Place potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 tsp salt, reduce heat, and simmer until potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool. 
  2. Meanwhile, in a large bowl, whisk together sour cream, mayonnaise, mustard, lemon zest and juice, and 1/2 teaspoon each salt and pepper; stir in celery. Halve potatoes if large, then add to dressing and gently toss to combine. Fold in chives.

PER SERVING 145 CALORIES, 3.5 G FAT (1 G SATURATED), 3 G PROTEIN, 275 MG SODIUM, 27 G CARB, 3 G FIBER

Advertisement - Continue Reading Below
More From Food + Drinks
https://granit-sunrise.com.ua

Был найден мной важный интернет-сайт на тематику оптимизация сайтов.
В интеренете нашел классный веб сайт со статьями про unc-mps.com.ua.