Potato and Green-Vegetable Salad with Dijon Dressing and Chives Recipe

Potato and Green-Vegetable Salad with Dijon Dressing and Chives Recipe

  • 1/3 cup nonfat sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon sugar
  • 1 1/2 pounds white fingerling or other small white potatoes
  • 6 celery ribs
  • 4 large eggs
  • 2 Belgian endives
  • 1 medium zucchini
  • 1/4 sweet onion such as Vidalia
  • 1 bunch fresh chives
  1. In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
  2. In a large saucepan cover potatoes with salted water by 2 inches and simmer until just tender, about 20 minutes. Drain potatoes and, when cool enough to handle, cut into 1/4-inch-thick slices. Diagonally slice celery and hard-boil eggs. When eggs are cool enough to handle, cut whites into 1/4-inch dice, reserving yolks for another use. Thinly slice endives crosswise and cut zucchini crosswise into 1/8-inch-thick slices. Thinly slice onion. Chop enough chives to measure 1/2 cup. Vegetables, egg whites, and chives may be prepared up to this point 4 hours ahead and chilled separately, covered. Just before serving, in a large bowl gently toss all ingredients with dressing to coat well.
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