Warm Potato Salad

A fantastic salad for dinner, this potato salad is warm, satisfying, and light at the same time. It is smooth and rich with sour cream; wonderfully infused with the fragrance and tang of lemon and herbs and the textural contrast of crunchy celery and the velvety mouthful of potato chunks. Suffer from less guilt for indulging in sour cream by leaving the potato skins on. Aside from adding a lot of fiber to your diet, it does add a wonderful earthy, potato-ey flavor to the dish.



Warm Potato Salad

4 pcs. Large potatoes, cooked through and cut into 1.5 inch cubes
1 stalk Celery, minced
½ c. Fennel stalks and fronds, sliced into thin medallions
½ pc. Onion minced
1 T. Garlic, minced
½ pc. Lemon, juiced
2 t. Lemon zest
1 c. Sour cream
1 T. Whole grain mustard
2 t. Black pepper
2 t. Salt
1 t. Oregano
1 t. Parsley
1 t. Olive oil

Sauté the onion and the garlic in olive oil. Add the sour cream, lemon juice, lemon zest, mustard, black pepper, and oregano. Heat through. Add the fennel stalks and fronds and the potato cubes. Warm through. Take the pot off the heat and add the celery pieces. Season the salad with salt, to taste. Serve.