This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise and sour cream. Best Foods and Hellman's mayonnaises are gluten-free.
"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 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.
Servings: 8 | Serving size: 1/2 cup salad
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
|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|
|1/8 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.
Serving size: about 1/2 cup
|Calories 120||Calories from Fat 9|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 19g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 4%||Vitamin C 40%|
|Calcium 3%||Iron 5%|
|Vitamin K 30 mcg||Potassium 547 mg|
|Magnesium 26 mg|