Guest guest Posted February 26, 2002 Report Share Posted February 26, 2002 * Exported from MasterCook * Silly-Dilly Potato Salad Recipe By : The Cooking Cardiologist, by Richard Collins, page 152 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat sour cream 4 teaspoons dried dill weed 2 tablespoons lemon juice coarse ground pepper -- to taste 12 small new red potatoes washed and quartered 1 medium red bell pepper -- seeded and chopped 2 cups sliced fresh mushrooms 9 ounces frozen sugar snap peas -- thawed Serving Size: 6 Combine sour cream, dill, lemon juice and pepper in a large bowl, mixing well. Place potatoes in a medium sauce pan, cover with water and bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until tender. Drain and rinse potatoes with cold water to cool. Add cooked potatoes and remaining salad ingredients to dressing and mix well. Nutritional analysis: Calories 85, Fat 0, Cholesterol 0, Carbohydrate 14, Protein 4. Sodium 18. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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