Springtime Potatoes
Yield
4 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
new, small |
|
| ½ | cup |
cucumbers
chopped |
|
| 1 ½ | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
green bell peppers
chopped |
|
| 2 | tablespoons |
radishes
sliced |
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
new, small |
|
| 118 | ml |
cucumbers
chopped |
|
| 23 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
radishes
sliced |
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 118 | ml |
sour cream
|
|
Directions
Wash and scrape potatoes; cook until tender in boiling, salted water. Drain.
Combine remaining ingredients. Heat, but do not boil.
Pour sour cream mixture over hot potatoes.
