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Categories:
red potatoes red radish red onion scallion sweet red pepper hardboiled egg fresh basil low-fat sour cream apple cider vinegar mustard Splenda sugar substitute dill weed salt black pepper hot pepper sauce
Viewed: 42 - Published at: a year agoIngredients
- 2 12 lbs small red potatoes (all of equal size) or 2 12 lbs fingerling potatoes (all of equal size)
- 12 cup red radish, sliced thin
- 14 cup red onion, diced
- 12 cup scallion, finely minced (white and green)
- 12 cup roasted sweet red pepper, bottled, diced
- 3 medium hardboiled egg
- 13 cup fresh basil, coarsely chopped
- 2 cups low-fat sour cream
- 14 cup apple cider vinegar
- 2 tablespoons Dijon mustard, whole grain
- 14 cup Splenda sugar substitute
- 1 teaspoon dried dill weed
- 1 teaspoon salt, divided
- 14 teaspoon black pepper, fresh ground
- 3 teaspoons hot pepper sauce, of choice
Method
- Scrub potatoes.
- Place in large pot and cover with cold water at least two inches above potatoes.
- Add 1/2 tsp salt to water.
- Bring to boil, lower heat and simmer until fork tender.
- Drain and set aside to cool.
- In large bowl combine sourcream, Splenda, dill, vinegar, mustard, 1/2 tsb salt, and pepper.
- Add radishes, scallions, pimiento.
- Separate whites and yolks of eggs.
- Set yolks aside.
- Rough chop whites and add to bowl.
- Toss all lightly.
- Cut potatoes into bite-size chunks.
- Add to bowl and toss lightly.
- Remove half of salad and place in serving bowl.
- Set aside.
- Now add hot sauce to rest of salad and place in second serving bowl.
- Set aside.
- Sieve egg yolks and sprinkle over both salads, followed by sprinkling of red onions and basil to both.
- May use parsley instead of basil.
- Chill salads -- best if made 24 hrs ahead to give ingredients a chance to meld flavors.
- REMEMBER to label hot spiced salad!
