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12 small new potatoes, about 500 g
1 tsp salt
1 green onion
1/4 cup sour cream
1/2 tsp up to 1 tsp Dijon mustard
1/4 tsp dried tarragon, crumbled
1/4 tsp up to 1/2 tsp salt
freshly ground black pepper
Place potatoes in a large saucepan and cover with water. Add 1 teaspoon (5 mL) salt to water. Cover and bring to a boil over high heat. Once water is boiling, reduce heat and simmer, partially covered, until potatoes are tender when pierced with a fork, from 15 to 20 minutes. Drain well.
Meanwhile, thinly slice onion and place in a large bowl. Stir in sour cream, 1/2 teaspoon (2 mL) mustard, tarragon, 1/4 teaspoon (1 mL) salt and pepper. Add hot potatoes and stir to coat. Taste and add remaining mustard and salt, if needed. Serve hot. Delicious with grilled steak or chicken.
Calories 105, Protein 2.4g, Carbohydrates 19.6g, Fat 2.2g, Fibre 1.6g, Sodium 387mg.
Remember this recipe the next time you want to add a no-work party edge to a simple barbecued dinner.