New Potato Salad with Dried Tomatoes

45 minutes Prep: 20 minutes Cook: 15 minutes

209 calories per serving view nutrition facts

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3	pounds	new potatoes	small, scrubbed, quartered
1 1/2	teaspoons	salt
1	ounce	dried tomatoe halves
1/3	cup	water	boiling
2	tablespoons	olive oil
1 1/2	cups	celery	sliced
1/2	cup	celery leaves	chopped
4	each	scallions, spring or green onions	sliced with some of the green
1/4	cup	dill weed	fresh, snipped or 1 tablespoon dried
1/3	cup	sour cream	reduced fat
1/3	cup	yogurt, low-fat	plain
1	tablespoon	horseradish	white, prepared
1/4	teaspoon	black pepper

Place potatoes in a large kettle with enough water to cover.

Add 1/2 tsp of the salt.

Partially cover and bring to a boil over high heat.

Boil gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl.

Cover with boiling water.

Let stand 10 minutes.

Drain potatoes well; return to pot.

Sprinkle olive oil and 1/2 tsp of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes.

Stir in celery, celery leaves, green onions, and dill.

Spoon into large bowl; cover and refrigerate at this point if preparing ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl.

Pour over potato mixture and toss gently to coat.

Cover and refrigerate up to 24 hours.

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Serving Size 233g

Amount per Serving

Calories 209 24% of calories from fat