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Tuesday, August 31, 2010


Just in time for Labor Day picnics and barbecues, Cloris offers up one of her great potato salad recipes. This is a favorite of mine and my boys. I’ve turned it into a one-dish meal by adding 2 cups of cooked, diced chicken and serving it over a bed of lettuce with tomato wedges. Enjoy! -- AP

(serves 6)

3 lbs. mixed color small potatoes (sometimes called confetti potatoes)
1 cup diced seedless cucumber
2 hardboiled eggs, grated
1/4 cup low-fat mayonnaise
1/2 cup low-fat sour cream
1 T. Swedish style dill mustard
1 T. dried minced onion
1 tsp. paprika

Scrub potatoes and trim away bruises and other imperfections. Cut into 1-inch pieces. Cover with water and bring to boil. Reduce heat to medium and cook until fork-tender (approx. 15 minutes.) Drain. Let cool.

Mix cooled potatoes, cucumber, and egg in large bowl. Combine mayonnaise, sour cream, mustard, onion, and paprika and add to potato mix. Blend all ingredients together. Chill for an hour or two before serving.

Have you ever turned a side dish into a main course by adding ingredients? Let’s hear from you. Anyone who comments this week is entered in a drawing to win a book from our Book Club Friday guest author. -- AP


Kathye Quick said...

Fianlly, I found a way in here when I come into work early.

This sounds like something I'd like to make this weekend.

Thanks for the recipe

Unknown said...

I make a quick potato salad by buying cooked, quartered baby red potatoes at a deli and adding eggs, celery, maybe green onions and mayo and mustard. I like potato salad enough to make it a main dish. And you can always add diced chicken to increase protein.