Dilled Potato Salad

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* Exported from MasterCook *

 

Dilled Potato Salad

 

Recipe By :Chatelaine, August 2001

Serving Size : 6 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large unpeeled potatoes

(about 3 pounds)

1/2 cup mayonnaise

1/4 cup plain yogurt or sour cream

1/4 cup finely chopped fresh dill

or 1 teaspoon dried dill weed

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 small green pepper

1/2 small fennel bulb

or 2 celery stalks

1/2 red onion -- (optional)

1/4 cup freshly shaved Parmesan or Asiago cheese -- (optional)

 

Slice unpeeled potatoes in half and place in a medium-size saucepan.

Cover with hot water and set over high heat. When water boils, reduce

heat to medium and boil gently just until potatoes are almost fork-tender,

from 20 to 30 minutes. (Be careful not to overcook potatoes as they will

continue to cook after being removed from water.) Drain well.

 

Meanwhile, in a small bowl, stir mayonnaise with yogurt, dill, lemon

juice, salt and pepper. Taste and add more lemon juice, if you like.

Seed pepper, then chop. Slice fennel into bite-size pieces. You should

have about 1/2 cup. Dice onion, if using. Cut potatoes into large chunks

and place in a large bowl. Immediately add dressing and stir to coat.

Stir in vegetables. Serve right away, sprinkled with Parmesan, if you

like. Or refrigerate, uncovered, until cooled to room temperature, then

cover. Salad will keep well, covered, in the refrigerator for 2 to 3

days. If salad is dry after refrigeration, stir in extra mayonnaise or

sour cream just before serving. Then sprinkle with Parmesan. Nutrients

per serving: 4 gm. protein, 16.3 gm. fat, 16.2 gm. carbohydrates, 0.7 mg.

iron, 93 mg. calcium, 383 mg. sodium, 1.9 gm. fibre, 225 calories. Good

source of vitamin C

 

S(MC Formatted by):

" Karen <ahornbostel "

Start to Finish Time:

" 0:35 "

T(Cooking Time):

" 0:20 "

 

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Per serving: 148 Calories (kcal); 16g Total Fat; (88% calories from fat); 1g

Protein; 4g Carbohydrate; 6mg Cholesterol; 293mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

NOTES : In this classic salad for summertime dining, the crunch of fennel

mixed with dill and salty Parmesan makes a delicious unforgettable

combo.

 

Chatelaine tip: If you prefer slightly cooked fennel instead of

raw, add slice fennel to potatoes for last 2 minutes of cooking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0