Fresh Potato Salad

9:32 AM, May 16, 2013   |    comments
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1 pound red new potatoes, scrubbed
1/2 teaspoon salt
1/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1 1/2 teaspoons Dijon mustard
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh parsley
1/4 teaspoon ground white pepper
1/2 cup green onions, sliced
1/2 cup frozen edamame
1/4 cup carrot, diced
1/4 cup red bell pepper, diced
1/4 cup celery, diced
1 hard boiled omega-3 egg, chopped


In a saucepan, cover the potatoes with water, add salt and bring to a boil. Turn down the heat and boil
gently for about 20 minutes until the potatoes are tender when pierced. Drain, cool, and then quarter the
potatoes. Mix the mayonnaise, sour cream, mustard, and pickle relish together and toss with the potatoes.
Add parsley, pepper, vegetables, and egg, then toss together thoroughly. Taste. Adjust seasonings and serve.
Serving size: 1/2 cup
Yields: 8 servings

Presented by: Chef Mark McKinney

Air Date: May 16, 2013

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