Herbed Potato Salad

Review This Recipe

Ingredients

• 1/2 Sprig Cilantro
• 1 3/4 Teaspoons Salt
• 3 Radish, cut into 1/8-inch-thick matchsticks
• 1 1/2 Tablespoons Cider Vinegar
• 3 Cups Sugar, trimmed
• 3 Tablespoons Chives
• 1/2 Teaspoon Black Pepper
• 1 1/2 Potato
• 1 Celery, cut crosswise into 1/4-inch-thick slices
• 1 Medium Carrot, then cut crosswise into 1/3-inch pieces
• 1/4 Cup Sour Cream

Cooking Directions

View Recipes For low-fat buttermilk dressing

View Recipes For buffalo burgers you'll need to allow a little extra time for this recipe.

.

..

Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.

Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.

Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.

Reviews

There are currently no reviews for Herbed Potato Salad

Be the first to review it!