Ingredients:
2 Pound(s) New Red Potatoes *
1 Cup(s) Romaine Lettuce Leaves
1 Tablespoon(s) Turns Fresh Ground Black Pe
2 Teaspoon(s) Mustard; Dry
1/2 Teaspoon(s) Fresh Ground Pepper
1 Cup(s) Sliced Radishes |
Directions: Cook potatoes in a large pot of boiling salted water over medium heat just
until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour
cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until
blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a
colander. Transfer to bow; add dressing and gently toss to coat. Let
potatoes cool to room temperature. Add celery and radishes to potatoes in
bowl and toss gently to combine. Line serving bowl with romaine leaves and
spoon potato salad onto lettuce. Sprinkle salad with reserved scallions.
105 calories per serving. From: Syd's Cookbook.
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