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90 minutes
Prep: 15 minutes
Cook: 40 minutes
272 calories per serving view nutrition facts
6 servings
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| 8 | medium | potatoes | |
| 6 | each | scallions, spring or green onions | white part, and some green, chopped |
| 1/2 | cup | chicken broth | |
| 2 | tablespoons | olive oil | |
| 1 | tablespoon | wine vinegar | |
| 1/2 | teaspoon | dry mustard | |
| 1/4 | teaspoon | celery seeds | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground, to taste |
| 1/2 | cup | sour cream, light | |
| 2 | tablespoons | dill weed | minced fresh |
In boiling water over medium heat, cook potatoes in their skins until tender, about 25 to 30 minutes.
Drain and dry over low heat in same pan.
While still warm, peel and cut potatoes into 1/4-inch thick slices.
Set aside and keep warm.
In a saucepan, combine green onions, broth, olive oil, vinegar, mustard, celery seeds and salt and pepper to taste; simmer 2 minutes.
Cool slightly.
Stir in sour cream, mixing well.
Pour dressing over warm potatoes and mix gently.
Sprinkle dill on top of salad and serve at room temperature.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 53mg | 2% |
| Total Carbohydrate 48.0g | 16% |
| Dietary Fiber 5.0g | 18% |
| Sugars 3.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 6% | Vitamin C | 33% | |
| Calcium | 7% | 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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If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? ...
these tacos taste just like the real thing. I did make one little change, I use Champagne instead of beer only because I had that left over from another recipe that I made. But it tasted GREAT
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
