Post by chief_cook2 on Apr 11, 2003 21:36:46 GMT -6
Ingredients
2 pounds red-skinned potatoes (about 6) or two 14-1/2-ounce cans sliced
potatoes, rinsed and drained
2 ears fresh corn or one 15- to 16-ounce can whole kernel corn, rinsed and
drained
1/2 cup mayonnaise or salad dressing
1/3 cup dill pickle relish
1/4 cup dairy sour cream
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sliced green onion
1/2 cup cherry tomatoes, quartered or halved (optional)
Fresh dill (optional)
Directions:
1. If using fresh potatoes and corn, scrub potatoes and remove husks and
silks from corn. Cook potatoes in boiling water in a 4-quart pot for 15
minutes. Add corn; cook 10 minutes more or until potatoes are tender. Drain
and cool. Slice potatoes. Use a sharp knife to cut kernels from corn.
2. Meanwhile, for dressing, combine mayonnaise or salad dressing, relish,
sour cream, lemon peel, lemon juice, salt, and pepper in a large bowl.
3. Add potatoes, corn, and green onion; toss gently to coat. Cover and
chill for 1 hour. If taking to a picnic, transport in an insulated cooler
with ice packs. If desired, top with tomatoes and/or dill.
Makes 10 to 12 side-dish servings.
Nutritional facts per serving
calories: 209 , total fat: 10g , saturated fat: 2g , cholesterol: 9mg ,
sodium: 217mg , carbohydrate: 28g , fiber: 2g , protein: 3g , vitamin C: 28%