 | Category: | | Salads | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 16 |
Description:
Fresh grated lemon peel adds zing to everyone's favorite picnic food.
COOK TIME: 25 minutes, plus 30 minutes to cool
TOTAL TIME: 35 minutes, plus cooling time
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 165 • Total Fat: 5 g • Saturated Fat: 1 g • Cholesterol: 3 mg • Sodium: 435 mg
Carbohydrates: 28 g • Protein: 4 g
Ingredients:
INGREDIENTS:
• 5 pounds medium red potatoes, cut into 1 1/2-inch chunks
• salt
• 2 medium lemons
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 3/4 cup light mayonnaise
• 1/2 cup milk
• 1/3 cup sour cream
• 5 large celery stalks, thinly sliced
• 1/2 cup chopped chives or green-onion tops
• chopped chives for garnish
Directions:
1. In 8-quart saucepot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are fork-tender.
2. Meanwhile, from lemons, grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.
3. Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.
4. In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate. Garnish with chopped chives. 
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