By Angela McGowan
This is a delicious variation of potato salad. The color and flavors make this an excellent spring dish. The fresh parsley and sour cream compliment the potatoes very well. The vibrant green color is very beautiful.
Yield: SERVES 6
Fresh Potato Salad
cook time: 1 HOUR
total time: 1 HOUR 20 MINUTES
Ingredients:
- 2 lb russet potatoes
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon grated onion
- 1/2 cup red onion, chopped
- Kosher salt
- Pepper
Directions:
- Peel and cut potatoes in bite size cubes. Place in enough water to cover. Add kosher salt. Bring to boil and cook over medium heat until potatoes are fork tender.
- Drain and let cool. Grate onion on the root end for the most flavor. Add parsley, sour cream, mayonnaise, grated onion, and fresh cracked pepper to taste. Refrigerate until ready to serve.
NUTRITIONAL INFORMATION: 225 calories, 9 grams fat*
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