CHEF JEFF — ONE BYTE AT A TIME: Roasted Potato Salad

Here’s a recipe that makes use of leftovers.

Roasted Potato Salad

10 cups leftover roasted potatoes

6 leftover deviled eggs or 6 hard-cooked eggs, chopped

1 cup diced celery

½ cup sliced green onion

¼ to 1/3 cup fresh chopped herbs such as parsley, tarragon and dill

Salt and pepper to taste

1 teaspoon Morton’s Nature’s Seasons Seasoning Blend or favorite ­­seasoning

1 cup reduced-fat mayonnaise

1/3 cup reduced-fat sour cream

1 tablespoon sugar

2 tablespoons Dijon mustard

In large bowl, place potatoes, eggs, celery, green onion and herbs of choice. Season with salt and pepper and seasoning blend. In small bowl, combine mayonnaise, sour cream, sugar and mustard. Pour over salad. Gently stir to blend. Chill until ready.

Yield: Serves 8.

Approximate nutritional analysis per serving: 242 calories, 8 grams fat, 37 grams carbohydrates, 7 grams protein, 272 milligrams sodium, 133 milligrams cholesterol, 6 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, roasted potato salad, deviled eggs, hard-cooked eggs, features, food, recipes, leftovers, potatoes, eggs