Light All-Time Favorite Potato Salad

Lighten up! Serve an all-time favorite using nonfat ingredients.

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Servings 6

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2 Ratings

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ingredients 9
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

6: medium-sized red potatoes (2 lb.), larger ones cut in half

1: egg

1/2: cup chopped celery

1: small onion or 6 green onions, chopped

1/2: cup fat-free mayonnaise or salad dressing

1/4: cup nonfat sour cream

1: tablespoon prepared mustard

1: teaspoon salt

1/8: teaspoon pepper

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Directions

1 Place potatoes in Dutch oven or large saucepan; add enough water to cover. Bring to a boil. Reduce heat; cook 10 to 20 minutes or until potatoes are tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
2 Meanwhile, place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg; chop.
3 Cut potatoes into bite-sized pieces; place in large bowl. Add egg, celery and onion.
4 In small bowl, combine mayonnaise, sour cream, mustard, salt and pepper; blend well. Add dressing to salad; mix gently to coat. Cover; refrigerate at least 2 hours or until serving time.