July 20, 2011

Creamy Potato Salad

Makes 12 Servings (1/2 cup each)
1 1/3 lb Small Red Potatoes
3 Tbsp Cider Vinegar
1/2 tsp Salt
2 - Hard-cooked eggs
½ cup – Sweet onion, diced
1 - Celery Stalk, sliced (1/2 cup)
1 - Small Green or Red Bell Pepper, chopped

1 - Large Dill Pickle, chopped
3/4 cup - Fat-free Mayonnaise
1/4 cup - Fat-free Sour Cream
2 tsp - Dijon Mustard (I usually add more, depends on how strong you want it)
1/4 tsp - Coarse Ground  Black Pepper
  1. In a 4-quart saucepan, place potatoes and enough water to cover. Heat to boiling.  Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat.
  2. Peel and chop eggs. Add to potatoes with remaining ingredients; mix gently.
  3. In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. 
1 Serving: Calories 90; Total Fat 2.5g; Cholesterol 75mg; Sodium 270mg; Total Carbohydrate 13g

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