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Add a photoServings: 12
Ingredients
- 2 lb new red potatoes *
- 1 c. lowfat sour cream
- 1/4 c. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 2 tsp salt
- 1/2 tsp fresh grnd pepper
- 1 c. sliced scallions
- 1 1/2 c. coarsely minced celery
- 1 c. sliced radishes romaine lettuce leaves
Directions
- Cook potatoes in a large pot of boiling salted water over medium heat just till tender, 15-20 min.
- Meanwhile, make balsamic dressing: Whisk lowfat sour cream, balsamic vinegar, extra virgin olive oil, salt and pepper in a large bowl till blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a colander.
- Transfer to bow; add in dressing and gently toss to coat.
- Let potatoes cold to room temperature. Add in celery and radishes to potatoes in bowl and toss gently to combine. Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. 105
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 109 | |
| Calories from Fat 44 | 40% |
| Total Fat 5.05g | 6% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 419mg | 17% |
| Potassium 429mg | 12% |
| Total Carbs 14.45g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.61g | 2% |
| Protein 2.09g | 3% |
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