Lemon pepper potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | New potatoes; sliced |
| 3 | Eggs; hard boiled | |
| ¼ | cup | Celery; sliced |
| ¼ | cup | Green onions; sliced |
| 2 | slices | Fat free ham or sandwich meat |
| Dressing | ||
| ⅓ | cup | Light sour cream |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Lemon pepper; or to taste |
| 2 | teaspoons | Lemon juice |
Directions
Do not peel potatoes. In saucepan over med high heat, cook sliced potatoes in small amount of water until fork tender, about 12 minutes. Drain well.
Slice the eggs and reserve one for garnish. In large bowl, combine warm potatoes, two of the sliced eggs and vegetables and ham.
For Dressing:
In small bowl, combine all dressing ingredients, blend well. Spoon over salad mixture; toss gently to coat.
Cover, refrigerate until chilled. Just before serving, garnish with remaining sliced egg.
NOTES : Makes 8 half cup servings == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By JIM WELLER On 04-17-95