Light Lemon Hollandaise on New Potatoes

New potatoes have thin, soft skins and retain their shape after cooking. Here, they're boiled with springtime carrots and dressed with a lightened sour cream mayonnaise mixture that keeps the dish low in fat.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Start to Finish: 30 mins

Light Lemon Hollandaise on New Potatoes

Reviews (0)

Rate This!

Directions

  1. Cook potatoes, covered, in a small amount of boiling salted water for 8 minutes. Add carrot strips; cook 5 minutes more or until vegetables are just tender. Drain and keep warm.
  2. Meanwhile, combine the sour cream, mayonnaise dressing or salad dressing, lemon peel, and lemon juice in a small saucepan. Cook and stir over low heat just until heated through. Do not boil. If necessary, stir in enough milk to create desired consistency. Drizzle sauce over vegetables. Sprinkle with green onion or chives. If desired, garnish with whole cherry tomatoes. Makes 4 side-dish servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Light Lemon Hollandaise on New Potatoes)

  • Per serving:
  • 123 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 2 mg chol. ,
  • 225 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close