email this pageIngredients
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 ribs, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
Fresh chopped parsley (optional)
Instructions
chunks
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
Coarsely ground black pepper
3 celery ribs, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley
Fresh chopped parsley (optional)
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 chopped parsley, if desired. 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 chopped parsley, if desired. Serves 10.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Per serving: 230calories, 13g fat, 4g prot., 24g carbs., 2g fiber, _410mg sodium.
