New Potato Salad with Mustard Vinaigrette

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Ingredients:

• 4 lb. red new potatoes, washed and unpeeled    
• 4 green onions, chopped            
• 3/4 c. light sour cream
• 1/2 c. fresh dill

Mustard Vinaigrette Dressing:

• 1/2 c. wine vinegar                
• 1/2 tsp. pepper
• 2 Tbsp. Dijon-style mustard            
• 1/4 c. olive oil
• 1 tsp. salt

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 salt and pepper to taste (if needed) and fold in the sour cream.  
7. Let stand 30 minutes before serving.

    Servings: 13  (153 calories per 1 cup serving)

Recipe provided by Cooper Clinic Nutrition Services