Learn to Cook: The Best Basic Potato Salad
4

Serves 8

Potato salad is one of those dishes that can help limit the cost of a summer get-together. Learn to make this one, then try a few of your own special touches--maybe curry powder, chopped hard-cooked eggs, black olives or roasted red peppers?

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    Ingredients: 
    • 3 pounds russet potatoes, peeled and cut into 1-inch chunks
    • Salt and ground black pepper to taste
    • 1/3 cup light or regular sour cream
    • 1/3 cup gluten-free mayonnaise
    • 1/4 cup mixed chopped herbs such as parsley, basil and thyme
    • 2 tablespoons lemon juice
    • 2 ribs celery, chopped
    • 1/2 small onion, chopped
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    Method: 

    Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.

    Gently toss potatoes with sour cream, mayonnaise, herbs, lemon juice, celery, onion, salt and pepper. Cover and chill before serving.

    Nutritional Info: 
    Per Serving:270 calories (90 from fat), 10g total fat, 1.5g saturated fat, 10mg cholesterol, 300mg sodium, 40g carbohydrate (3g dietary fiber, 4g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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