I thought it was bland and needed more salt. Of course, I forgot the mustard. Sister-in-law liked it a lot and said it tasted like Red Hot and Blues potato salad.
Next time, I'll try to remember the mustard...
Layered Potato Salad
4 pounds red potatoes, unpeeled
1 (8-ounce) container fat-free sour cream
3/4 cup light mayonnaise
2 tablespoons Creole mustard (Al's note-I forgot this)
1/4 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
3/4 cup chopped Italian parsley
3 reduced-fat, reduced-sodium bacon slices, cooked and crumbled (Al's note: I used 5 pieces)
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 25 minutes or until tender. Drain and let cool. (Al's note: cube them into potato salad sized pieces).
Stir together sour cream and next 4 ingredients.
Layer one-third each of potatoes, sour cream mixture, green onions, and parsley in a large glass bowl. Repeat layers twice, ending with parsley. Cover and chill 1 hour. Sprinkle with bacon just before serving. (Al's note...dump everything together and mix, including the bacon. Forget the whole layering thing)...
Note: Salad may be prepared a day in advance and chilled.
Yield: Makes 12 servings
CALORIES 192 (27% from fat); FAT 5.8g (sat 1g,mono 0.0g,poly 0g); PROTEIN 4.8g; CHOLESTEROL 8mg; CALCIUM 51mg; SODIUM 270mg; FIBER 3.4g; IRON 1.5mg; CARBOHYDRATE 30g
Southern Living, AUGUST 2003
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