Light All-Time Favorite Potato Salad

(2)
  1 reviews

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

Directions

  1. 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. 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. 3 Cut potatoes into bite-sized pieces; place in large bowl. Add egg, celery and onion.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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