Prep Time: 20 Minutes
Cooking Time: Cook 8 to 10 minutes.
Big Y Dig In -The Big Y Magazine June/July 2018
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Place potatoes in a large pot of salted water and bring to a boil over medium-high heat; cook for 8 to 10 minutes or until potatoes are tender when pricked with a knife. Drain and let cool. Once cool, place in a large bowl and add celery, onion, egg whites, pickles, capers and parsley.
4. In a medium bowl, combine sour cream, yogurt, mustard and salt and pepper to taste. Pour over potato mixture and gently stir to combine. Cover and refrigerate for 1 hour before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Information Per Serving Calories: 195 (Calories from Fat: 9)
Total Fat: 1g (Saturated Fat: 1g)
Total Carbohydrates: 43g (Dietary Fiber: 5g