Summer means extra time with family and friends and lots of cook outs and picnics. You will want to experience this wonderful twist on potato salad and bring some extra zing to your next party. Red potatoes contain energy boosting carbohydrates, as well as Iron and Vitamin C. Iron supports red blood cell function and assists with cell energy to fuel your active summer lifestyle. Vitamin C supports the iron in the potatoes and is also a great antioxidant to help combat exposure to summer sun. Keep this recipe cool, due to the dairy ingredients, but enjoy it on the next hot summer day!
My Favorite Potato Salad
3 pounds small red potatoes, skins on. (Larger potatoes take about 25 extra minutes to cook)
1 cup frozen peas
¾ cup finely chopped red onion
½ cup mayonnaise
½ cup sour cream
¼ cup snipped dill fronds
2 tablespoons Dijon mustard
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Boil: Place potatoes in a large pot. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil and cook until potatoes are easily pierced with a skewer. Drain.
Cut: When potatoes are cool enough to handle, halve them. Pile into a large bowl; sprinkle in peas and red onion
Mix: Whisk together mayo, sour cream, dill, mustard, zest, and salt and pepper to taste. Pour this dressing over potatoes. Mix gently with a soft spatula
Serves: 8, Per Serving – Calories: 275; Carbohydrates: 33g; Protein: 5g; Fat: 14g; Sodium: 116mg; Fiber: 3g
Chicago Tribune Food Section: June 23, 2016