Search recipe:
- Zesty Potato Salad
-
- 2 lbs. medium red potatoes ( about 8 ) unpeeled, each cutinto 8 bite-size pieces
- 1 lemon grated peel
- 1/2 lemon juice
- 1 medium clove garlic, minced
- 1 pinch salt and pepper to taste
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 cup sliced celery
- 1 hard-cooked egg finely chopped
- 1/4 cup chopped parsley
- 2 tbsp. chopped fresh dill
- Directions
- Steam potatoes, covered, for 20 minutes or until tender. In a large bowl, put cooked potatoes, lemon peel, and juice, garlic, salt and pepper; toss gently. Cool; cover and chill. Stir together mayonnaise and sour cream; add chilled potatoes with remaining ingredients. toss lightly; chill. serves 6 to 8.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Chickpea Salad
Drain and rinse chickpeas and place in a large bowl. Using a potato masher or a fork, mash chickpeas ( you still want them to have some texture, not mashed to paste). Chop your vegetables and add to the bowl. Add mustard, lemon juice, sunflower seeds, salt, and pepper. mix together and adjust seasoning if desired. Serve room temperature or chilled.
