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Ingredients
2 1/2 pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch
chunks
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
Coarsely ground black pepper
3 celery stalks, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley, plus additional for garnish
Instructions
chunks
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
Coarsely ground black pepper
3 celery stalks, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley, plus additional for garnish
1. Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley. Serves 10.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Nutritional Information
2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley. Serves 10.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Per serving: 230calories, 13g fat, 4g prot., 24g carbs., 2g fiber, 410mg sodium.
