Potato salad

Potato salad

Directions: 10 minutes
Cook time: 15 minutes
Servings: 4 portions
Allergens: Milk, Mustard,
Plan ahead Vegetarian

Ingredients

  • 5 medium-size potatoes or 450 g (1 lb.) new potatoes
  • 250 ml (1 cup) red radishes, sliced
  • 2 sticks of celery, chopped
  • 15 ml (1 tbsp.) chives, chopped
  • 125 ml (½ cup) no-fat sour cream
  • 15 ml (1 tbsp.) old-style mustard
  • A few drops of tabasco, to taste
  • Salt and pepper

Directions

  1. Cook potatoes in simmering water.
  2. Drain once cooked.
  3. Let cool and cut into chunks.
  4. In a large bowl, combine potatoes, radishes, celery, and chives.
  5. In a small bowl, blend sour cream, mustard, and tabasco.
  6. Add dressing to vegetables.
  7. Season to taste.
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