New England Potato Salad with Sour Cream Dressing

60 minutes Prep: 30 minutes Cook: 30 minutes

260 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	pounds	potatoes	cooked
1	cup	celery	diced
5	tablespoons	vinegar
2	teaspoons	salt
4	large	eggs	hard cooked, chopped
1	pint	sour cream
1	teaspoon	black pepper
1 1/2	tablespoons	prepared mustard
1	each	garlic clove	crushed
1	each	onion	small, chopped
1/2	cup	olives	sliced

Directions

Peel potatoes, cut into 1/2 inch cubes and chill.

Add celery, 3 tbsps vinegar and salt.

Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion.

Place potato mixture in salad bowl, add dressing and toss well.

Garnish with olives.

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Nutrition Facts

Serving Size 315g

Amount per Serving

Calories 260 13% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 141mg	47%
Sodium 903mg	38%
Total Carbohydrate 49.0g	16%
Dietary Fiber 5.0g	20%
Sugars 3.0g
Protein 9.0g	17%

Vitamin A	5%		Vitamin C	32%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

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