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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise and sour cream.

"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow."
-Winnie the Pooh, Famous bear

The refrigerator light goes on...

The waxy red potatoes hold together better in a salad than russets. Use Yukon Gold potatoes if you don’t want the red skin. The larger red potatoes are easily peeled after boiling – the skins will generally just slip off.

Sour Creams

There are three types of sour cream on the market now.

The regular version has 5 grams of fat per 2 tablespoons. Of this 3.5 grams are saturated. There are 60 total calories with 50 of them coming from fat.

Reduced or lowered fat sour cream has only 3.5 grams of fat in 2 tablespoons (2.5 saturated). Each serving is 45 calories.

The fat free or non-fat sour cream is just that. Most of the calories are from carbohydrates.

The regular and reduced fat can be used in cooking but even at moderate temperatures the fat free sour cream separates easily. When adding it to hot sauces or soups, cool them first and then add the sour cream, reheating gently.

Sour cream has an insignificant amount of Vitamin K.

2 Tbsp. sour cream = 60 calories, 5g fat, 3.5g sat fat, <1g mono fat, 1g protein, 1g carbohydrates, 15mg sodium, 20mg cholesterol

2 Tbsp. reduced fat sour cream = 45 calories, 3.5g fat, 2.5g sat fat, <1g mono fat, 1g protein, 2g carbohydrates, 20mg sodium, 15mg cholesterol

2 Tbsp. non-fat sour cream = 35 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 6g carbohydrates, 25mg sodium, 5mg cholesterol

 

 

Red Potato Salad

Servings = 8 | Serving size =1/2 cup salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe keeps well for about 48 – 72 hours.

3 quarts	water
2 lbs	small red potatoes
1/4 cup	reduced-fat mayonnaise
1/4 cup	non-fat sour cream
1 Tbsp	coarse ground mustard
2 Tbsp	curley parsley
1/4 tsp	salt
1/8 tsp	fresh ground black pepper

Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator.

Cut the potatoes into 1/2 to 1 inch pieces. Place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper.

Fold together gently and chill well before serving.