Balsamic potato salad

Yield: 12 servings

Measure Ingredient
2 pounds New Red Potatoes *
1 cup Sour Cream
¼ cup Balsamic Vinegar
1 tablespoon Olive Oil
2 teaspoons Salt
\N \N Romaine Lettuce Leaves
½ teaspoon Fresh Ground Pepper
1 cup Sliced Scallions
1½ cup Coarsely Chopped Celery
1 cup Sliced Radishes


Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended. Stir in all but 2 tb sliced scallions.

Drain potatoes well in a colander. Transfer to bow; add dressing and gently toss to coat. Let potatoes cool to room temperature. Add celery and radishes to potatoes in bowl and toss gently to combine.

Line serving bowl with romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. 105 calories per serving. From: Syd's Cookbook.

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