Picnic Potato Salad Recipe

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Picnic Potato Salad

Good old picnic potato salad - who can have a picnic without one? This is really good with cold chicken, or try it paired with Chicken Wraps, the Chicken Club, or even the Turkey Apple Cheddar Club sandwiches.

Ingredients:

3 lbs (1.5 kg)	new potatoes
3/4 cup	light/non-fat sour cream
3/4 cup	light/non-fat mayonnaise
2 stalks	celery (finely diced)
2	green onions (finely chopped)
2 tsp.	celery seeds
1/4 cup	fresh parsley (chopped)
2	eggs (hard-boiled, chopped)
1 tsp.	dry mustard
to taste	salt and pepper

Boil the potatoes, uncovered, until tender (20-30 minutes). Drain and let cool. Do not peel - the peel will give extra color and texture to your salad. Cut into bite-sized pieces and place into the bowl you will be taking along to the picnic. Add chopped celery, green onions and the eggs.

In a small bowl mix together the sour cream, mayonnaise, celery seeds, parsley, mustard and salt and pepper (to your tastes). Pour the dressing over the potatoes. Toss to coat. Cover and refrigerate for at least one hour (or overnight). Please note, because of the sour cream and mayonnaise, this must be kept chilled until serving time.

Healthy Tip:
Potatoes are actually much healthier than most people realize! One 150 g baked potato contains only 100 calories (about half that of a serving of rice or pasta). It provides 45% of your daily vitamin C and has more potassium than a banana. Potatoes also have seven times the iron found in a cup of milk and about the same amount of protein as half an egg. Remember to eat the skin too for twice the nutrient value.

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