I've been trying to find ways to lighten up some favorite comfort foods. When I saw a lighter version of potato salad in Southern Living Magazine lately, I decided to try to make something similar.
2 pounds new potatoes, cut in large cubes and boiled until tender in salted water.
2 T. vinegar
1 T. olive oil
1/2 cup light sour cream
1/4 cup light mayonaise
1 T. brown spicy mustard
salt and pepper
1/2 cup chopped celery
1/2 cup fined sliced carrots
1/2 cup sliced radishes
1/2 cup sliced cucumber
1 T. lemon zest
Drain boiled potatoes and place in large bowl.
Drizzle on vinegar and olive oil and toss. Cool for 1 hour.
In separate bowl add sour cream, mayonnaise and mustard.
Add chopped vegetables, lemon zest, salt and pepper, mix well.
Fold veggie mixture into cooled potatoes and chill before serving. We really enjoyed this salad. I would probably leave out the lemon zest next time simply because I didn't think it added to the flavors. The soft potatoes and the crunch of the veggies was a great combination and a nice change from regular potato salad.
I am joining Michael @ Designs by Gollum for Foodie Friday.
Please stop in and say hello to her!