Creamy Herb Grilled Potato Salad recipe
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Ingredients
- ½ cup Gay Lea Gold 18% Sour Cream ¼ cup mixed chopped fresh herbs such as parsley, chives, tarragon and/or dill 3 tablespoons white wine vinegar 1 tablespoon honey or maple syrup 2 teaspoons Dijon mustard ½ teaspoon salt ½ teaspoon pepper 1 ½ pounds baby potatoes, halved 2 tablespoons Gay Lea Spreadables Butter, Original, melted ½ cup chopped celery ½ cup fresh (or frozen thawed) baby peas 4 large radishes, halved and sliced
Nutrition Info
- 197.4 caloriescarbohydrate: 28.5 gcholesterol: 20.8 mgfat: 7.6 gfiber: 4.5 gprotein: 4.8 gsaturatedFat: 4.1 gservingSize: -sodium: 309.7 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Herb Grilled Potato Salad
Directions
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Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined, set aside.
Bring a large pot of salted water to the boil, add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
Preheat grill to medium, grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.