* Exported from MasterCook *
DILLY BABY RED POTATO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : avocado potatoes
Amount Measure Ingredient -- Preparation Method
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2 pounds red potatoes -- baby
1 large rib celery -- thinly sliced
1 cup avocado -- mashed (about 2 avocados)
1 tablespoon lemon juice -- freshly squeezed
2 tablespoons sour cream
2 scallions -- thinly sliced
1 tablespoon fresh dill -- finely chopped
1/2 teaspoon salt
1. Place potatoes in large pot and cover with cold water (add salt if desired). Bring to a boil and cook 20 minutes or until just tender. Drain. Chill completely, about 1 hour.
2. Slice potatoes and place in large bowl. Stir in celery.
3. Mix avocado and lemon juice in small bowl. Add sour cream, scallions, dill, and salt and stir. Combine with potato mixture. Serve immediately. (Garnish with additional fresh dill if desired.) Add more lemon juice to leftovers to help maintain color. Keep tightly covered and chilled.
Source:
"Prevention"
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Per Serving (excluding unknown items): 79 Calories; 7g Fat (74.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 284mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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