The Son's Potato Salad
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 6 servings
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
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.
My Private Notes
Show:
Not My Mama's Meals
Episode:
Smoke 'Em If You Got 'Em
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