Sunday, November 25, 2007

Creamy Herbed Potatoes

I can eat potatoes any way which way they are prepared. And there are so many ways. This one is creamy and fresh. It makes a wonderful side dish and is a combination of different recipes that I have collected from all over. I do have other potato salad recipes, but this one is the easiest one to prepare..

Although it uses sour cream, you can substitute it for low-fat mayo. The taste will change considerably, but it will still be great. If you use mayo, add the juice of half of a lemon to make it tangier.

Using the red potatoes not only makes it visually pleasing, but because they are lower in starch they will hold their shape when tossed. I sometimes use fingerling potatoes in different colors, and those come out great also. You can find those at Trader Joes.

Although the fresh herbs listed in the recipe is what I like; so I end up using all of them; you can choose which ones to use, or adjust how much you would like to use according to what you like.



12 small new red potatoes
2 tablespoons low-fat sour cream
2 tablespoons minced red onions
Salt and freshly ground black pepper to taste
1 tablespoon chopped, fresh dill or parsley
1 tablespoon chopped fresh basil
1/2 teaspoon finely grated lemon peel

Scrub the potatoes and place in a saucepan. Cover the potatoes with water and bring to a boil.

Reduce the heat to medium and simmer until tender, about 10 to 15 minutes. Drain the potatoes well.

Place the potatoes in a bowl and add all of the ingredients. Stir gently and add the salt and pepper.

NOTE: If the potatoes are large, cut them into quarters before cooking them.

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