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Creamy Potato Salad Recipe
What’s for our dinner?
Thanks God it is Friday! No class as it is PRO-D Day here in BC, and our little ones are staying home keep bugging me. Anyway, for dinner? I simply made this creamy potato salad paired with baked chicken- beans. Oh, look at the picture I took, isn’t its creaminess itching you to add it to your platter for tonight?
Folks, honestly revealing, my kitchen is not a potato fanatic, however, I give myself and my family the opportunity to expound on this versatile root crop. Perhaps you would say that I have missed almost half of my life for not including potatoes in our kitchen. Well, the journey has just begun! Now here is the starting product, and surely more will follow.
I use probiotic light sour cream and light mayonnaise as the major ingredients for the salad dressing to reduce the fat. I felt amazed that this creamy potato salad is bearable to my housemates. Therefore, this will be a repeat recipe, maybe with some minor tweaks. For the complete recipe, please proceed below. Enjoy!
Creamy Potato Salad Recipe
Ingredients
- For Salad
- 2 pounds unpeeled potatoes
- salt and paper
- For Dressing
- ½ cup probiotic light sour cream
- ¼ cup light mayonnaise
- ⅓ cup finely sliced green onions
- 3 table spoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Scrub potatoes. Cut them into the regular cube size, cook in a big pot of boiling water, about 20-25 minutes or until becoming tender, then drain. Let the potatoes cool to room temperature. Place in a large bowl.
Whisk together sour cream, mayonnaise, onions, basil, salt and pepper in small bowl.
Drizzle dressing over salad, mix gently to coat. Add salt and pepper to savour.
