Thursday, August 10, 2006

Summer potato salad

A lighter summer potato salad that goes great with anything barbecued or grilled. Serves 6.

6 large potatoes
1/3 cup chopped onion
3 chopped hard-boiled eggs (optional)
1/4 cup mayonnaise
1/4 cup light cream (15%)
3 Tbsp lemon juice
2 tsp mustard
1 tsp sugar
1 tsp dried parsley
1/2 tsp dill
1/4 tsp seasoning salt
pepper to taste
Fresh chives, snipped

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

In a small bowl, combine mayonnaise, light cream, lemon juice, mustard, and sugar. Add onions, chives and seasonings. Stir in eggs, if desired.

Pour lemon dressing over potatoes, and stir to coat. Refrigerate for at least two hours before serving.

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