The Son's Potato Salad

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 medium red potatoes, unpeeled
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon lemon zest
  • Juice of 1/2 lemon
  • 1 cup chopped celery
  • 1/2 cup frozen peas, cooked according to package directions
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup diced pimento pepper
  • 1/4 cup chopped red bell pepper
  • 2 hard-boiled eggs, chopped
  • 1/4 cup chopped green onion tops
  • 1 teaspoon salt
recipe tools

Directions

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl.

Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl. Add in the dressing and potatoes, stir together, and top with green onions and salt. Serve at room temperature.

Notes

Nutritional Analysis (Per Serving)
Calories: 260
Total Fat: 8 grams
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