New Potato Salad with Mustard Vinaigrette

Ingredients:

• 4 lb small red new potatoes, washed & unpeeled
• 4 green onions, chopped
• 1/2 cup fresh dill
• 3/4 cup light sour cream
• Mustard Vinaigrette
• 1/2 cup wine vinegar
• 2 tablespoons Dijon-style mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil

Directions:

1. Cook the potatoes in boiling water just until tender. Meanwhile, chop the green onion and dill. Reserve.
2. Drain the potatoes in a colander and run cold water over them.
3. Cut potatoes in quarters as soon as they can be handled and place in a large mixing bowl.
4. To prepare dressing, place all dressing ingredients except oil in a blender or food processor and process until all is combined (about 5 seconds). WIth the motor running, pour the oil in a slow, steady stream until incorporated.
5. Pour the dressing over the potatoes; add the reserved onion-dill mixture and toss gently.
6. Add the salt and pepper and fold in the sour cream. Let stand 30 minutes before serving.

Yields: 13 servings

Nutrients:
Per Serving (1 cup):

• 153 Calories
• 5 gm Fat
• 4 gm Protein
• 24 gm Carbohydrates
• 0 mg Cholesterol
• 212 mg Sodium
• 2 gm Dietary Fiber

NOTE: Insoluble fiber in oats, fruits and vegetables lowers cholesterol and regulates blood sugar.

What's Cooking at the Cooper Clinic
by the Nutrition Department of Cooper Clinic
page: 32