- 6
- 10 mins
- 145 mins
Ingredients
- For the Dressing:
- 1 teaspoon salt
- 2 1/2 lb small red potatoes, unpeeled
- 3 celery stalks, cut into slices 1/4 inch thick
- 1/4 cup finely diced red (Spanish) onion
- 1/2 cup fat-free sour cream
- 1/2 cup fat-free mayonnaise
- 1 tablespoon mustard seeds
- 1 green onion, including the tender green tops, finely chopped
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon finely chopped fresh parsley
Preparation
Step 1
Bring a large saucepan three-fourths full of water to a boil. Add the salt and then the potatoes. Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size. Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces.
In a bowl, combine the potatoes, celery and red onion and toss briefly to mix. Set aside.
FOR THE DRESSING:
In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
Pour the dressing over the potato mixture. Using a large spoon, mix well, being careful not to break up the potatoes too much.
TO SERVE:
Transfer the salad to a large serving platter or bowl, if desired. For the best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.
Nutrition Facts per Serving - if using full-fat sour cream and mayonnaise
Yield: Serves 6
Calories: 345
Fat. Total: 20g
Fiber: 4g
Carbohydrates, Total: 39g
Sodium: 632mg
% Cal. from Fat: 52%
Cholesterol: 19mg
Protein: 6g