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Creamy Potato Salad with Chives and Mint

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Contributed by Horizon Organic®  

Fresh herbs are the key to this salad's bright flavors.

Yield: 24 (1-cup) servings (party version)
Prep time: 1 hour
Refrigeration time: 2+ hours
Difficulty Level: Moderate

• 24 cups (12 pounds) cubed, unpeeled redskin potatoes (cut cubes about 3/4-inch per side)
• 3 cups Horizon Organic® sour cream
• 1 cup mayonnaise
• 1/2 cup finely chopped fresh mint leaves
• 1 cup finely chopped fresh chives
• 1 tsp. Dijon mustard
• salt and pepper to taste

Bring a large (12-16 qt.) stockpot of salted water to boil. Meanwhile, scrub and cube potatoes. Boil potatoes until just tender but not mushy, 17-20 minutes. Drain, rinse well in cold water, drain again and pat dry with a clean kitchen towel. Place potatoes in a large glass or plastic container (4-5 gallon capacity). Whisk together the remaining ingredients in a medium bowl, pour over potatoes, and toss gently until the dressing is well distributed. Chill the salad for at least two hours to allow the flavors to develop. Adjust salt and pepper, if needed, just before serving.

Nutritional Information Per Serving
Calories 291; Total Fat 13g; Saturated Fat 5g; Cholesterol 23mg; Sodium 96mg; Carbohydrates 38g; Dietary Fiber 4g; Sugars 3g; Protein 5g; Vitamin A 7% DV; Vitamin C 77% DV; Calcium 7% DV; Iron 10% DV


*Vegetarian, *Gluten-Free