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- 1 pound waxy potatoes
- 1 pound baby new potatoes
- 2 tablespoons pine nuts, toasted, for garnish
- For the Dressing:
- 1 cup loosely packed mint leaves
- 2 tablespoons pine nuts
- 1 clove garlic, peeled
- 1/4 teaspoon salt
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup sour cream
Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes. Drain, rinse and set aside to cool. When the potatoes are cool enough to handle, cut into bite-size chunks.
FOR THE DRESSING:
Place the mint leaves, pine nuts, garlic, salt, Parmesan and oil in a blender or food processor. Process until the ingredients are well-chopped and combined. Add the sour cream and mix to combine.
While the potatoes are still warm, pour the dressing over the potatoes and mix carefully until well-coated.
Garnish the salad with the toasted pine nuts and serve at room temperature.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
331 calories; 20g total fat; 18mg cholesterol; 349mg sodium; 30g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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