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Fresh tangy dill makes this a perfect potato salad on a hot summer day.
2 lb. small red potatoes, quartered
3 peeled, hard-boiled eggs
1/2 cup Smart Balance Omega Plus Light Mayonnaise
3/4 cup Sour Cream
1 T. apple cider vinegar
1 T. Dijon mustard
4 scallions, chopped (use white part)
2 T. chopped fresh dill weed
Salt and pepper to taste
1. Place potatoes in a pot of cold, salted water. Bring to boil and cook until tender, about 15 minutes. Drain and cool.
2. In a bowl mix the mayonnaise, sour cream, vinegar, mustard, scallions, dill, and salt and pepper to taste. Gently mix the dressing through the potatoes.
3. Chop the eggs into medium chunks and fold into the potato salad. Chill at least 30 minutes until serving time.
Serves 4 (372 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 418 kcal
Fat 22 g
Saturated Fat 6 g
Trans Fatty Acid 0 g
Poly Fat 4 g
Mono Fat 9 g
Cholesterol 191 mg
Sodium 446 mg
Carbohydrates 47 g
Dietary Fiber 5 g
Total Sugars 5 g
Protein 10 g