Light Lemon Hollandaise on New Potatoes
Recipe from Better Homes and Gardens

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.


Light Lemon Hollandaise on New Potatoes

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Servings: Makes 4 side-dish servings.
Total Time: 30 mins
Related Categories: Carrots, Hollandaise Sauce, Lemons, Low Calorie, Low Carb, Low Fat, Low Sodium, Onions, Potatoes, Potatoes, Tomatoes
 
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Ingredients
  • 3/4  pound
    whole tiny new potatoes, halved
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  • 1 
    medium carrot, cut into thin strips
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  • 1/4  cup
    light dairy sour cream
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  • 1/4  cup
    fat-free mayonnaise dressing or salad dressing
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  • 1/2  teaspoon
    finely shredded lemon peel
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  • 1  teaspoon
    lemon juice
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  •  
    Fat-free milk
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  • 2 
    green onions, sliced, or 1 tablespoon snipped chives
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  •  
    Whole cherry tomatoes (optional)
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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.
Nutrition information
Calories 123, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 225 mg, Carbohydrate 26 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 43%, Vitamin C 22%, Calcium 0%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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