Perfect picnic potato salad
Indulge in the savory flavors of this classic potato salad. Packed with fresh herbs and tangy dressing, it's the ideal addition to your picnic spread.
Ingredients:
- 1130g Waxy Potatoes
- 6 Scallions, chopped
- 1 cup Low Fat Sour Cream
- 2 tablespoons Low Fat Cream Cheese
- 2 tablespoons Chopped Parsley
- 1 tablespoon Olive Oil
- 2 teaspoons Dijon Mustard
- 1 teaspoon Garlic Powder
- 0.5 teaspoons Cayenne Pepper
- 2 teaspoons Salt
- 1 Lemon, juice only
- 1 pinch Paprika
Instructions:
- Put the diced potatoes in a large saucepan and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Lower the heat to a simmer and let it cook for 10-15 minutes.Check the potatoes for doneness by piercing a few of the larger pieces with a sharp knife. The potatoes should be tender and slide off the knife easily when cooked, but be cautious not to overcook them to the point of becoming too soft and getting mushy when mixed with the sauce.,Remove the water from the potatoes and let them cool down completely before moving on to the next step.Combine the sour cream, cream cheese, lemon juice, mustard, cayenne pepper, pepper, garlic powder, 1 tablespoon of parsley, the remaining 1 teaspoon of salt, and most of the scallions (save some for later).,Gently fold the sauce into the potatoes until well blended without mashing the potatoes.,Before serving, garnish with the remaining scallions and parsley, a sprinkle of paprika, and a final dash of salt and pepper.
Summary:
- Calories: 1544 kcal
- Fat: 53 g
- Protein: 45 g
- Carbs: 234 g
- Potassium: 5841 mg
- Magnesium: 325 mg