My un-potato salad

I don't like potato salad. It's too mayo-y and heavy for me. And it usually swims in that mayo and mustard combo, drowning. And then you add eggs to the party. It just screams indigestion to me. No thank you.

That is why I've been searching for my own personal un-potato salad. One that is light in flavor and calories. I finally found it! I tweaked a few recipes and finally came up with a combination I love. I use half miracle whip and half light sour cream for the base of the dressing. Add some fresh veggies and herbs and you've a got a dish even the pickiest potato salad eaters can enjoy.

Here's to you and your culinary adventures, friend. Cheers!

Creamy Potato Salad
Serves 2-3

Dressing:

1/8 cup light miracle
1/8 cup light sour cream
1 tablespoons grated Parmesan cheese
1/2 tablespoon fresh lemon juice
1/4 tsp coarse ground mustard (just eyeball it please)
1/8 teaspoon salt
fresh cracked black pepper

Salad:

2 cups fingerling gold potatoes (about ¾ pounds)
1/8 cup finely diced celery
1/8 cup frozen green peas, thawed
2 TBS chopped fresh chives


To prepare the dressing, combine dressing ingredients in a medium sized bowl. Add peas, celery and chives.

Cut potatoes into bite size pieces. Cover with water. Lightly salt water and bring to a boil. Cook until tender, Do Not Overcook. Drain and cool slightly.

Add potatoes to dressing bowl and toss well to coat. Cover and chill well.