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Creamy Potato Salad

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  • Creamy Potato Salad

    Better Homes & Gardens

    Creamy Potato Salad
    Published: 7/7/08, 10:14 AM EDT


    1/2 cup light dairy sour cream
    Lettuce leaves (optional)
    1/2 cup light mayonnaise dressing or salad dressing
    4 medium potatoes* (1-1/4 pounds total)
    2 tablespoons skim milk
    1 cup sliced celery
    2 teaspoons prepared mustard
    2 tablespoons dill or sweet pickle relish
    1 hard-cooked egg, chopped
    1/4 to 1/2 teaspoon celery seed
    1/4 cup finely chopped onion
    1/2 teaspoon salt

    Nutritional Information:
    protein: 4g, fiber: 1g, cholesterol: 29mg, carbohydrate: 20g, calories: 155, saturated fat: 2g, sodium: 357mg, total fat: 7g.

    1. Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly.

    2. Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.

    3. In a small mixing bowl stir together the mayonnaise dressing or salad dressing, sour cream, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.

    4. Cover and refrigerate for at least 4 or up to 24 hours. If desired, serve in a lettuce-lined bowl. Makes 8 servings.

    5. *Note: Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and will hold their shape after cooking. Tiny new potatoes are usually just young round reds and will also work well in salads.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!