The Son’s Potato Salad

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Ingredients:

6 medium red potatoes, unpeeled
1/2 cup reduced-fat sour cream
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon pepper seasoning
1 teaspoon lemon zest
Juice of 1/2 lemon
1 cup chopped celery
1/2 cup frozen peas, cooked according to package directions
1/4 cup chopped fresh parsley leaves
1/4 cup diced pimento pepper
1/4 cup chopped red bell pepper
2 hard-boiled eggs, chopped
1/4 cup chopped green onion tops
1 teaspoon salt

Instructions:

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Mix together the mayonnaise, Dijon, lemon pepper seasoning, lemon zest and lemon juice in a large bowl.

Mix together the celery, peas, parsley, pimento, bell pepper and eggs in a separate bowl. Add in the dressing and potatoes, stir together, and top with green onions and salt. Serve at room temperature.

Nutritional Information:

(Per Serving) Calories: 260 Total Fat: 8 grams

Servings: 6
Prep Time: 30 min
Cook Time: 15 min
Difficulty: Easy

from Not My Mama's Meals Episode: Smoke 'Em If You Got 'Em

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