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Light All-Time Favorite Potato Salad
Light All-Time Favorite Potato Salad
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Lighten up! Serve an all-time favorite using nonfat ingredients.
Prep Time:
25 Min
Total Time:
2 Hr 25 Min
Makes:
6 (1/2-cup) servings
(2)
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You may also enjoy:
Niçoise Potato Salad
You Won’t Know It’s Not Potato Salad
Southwest Cornbread Salad
RECIPE
TIPS
REVIEWS (
1
)
NUTRITIONAL INFO
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
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.
High Altitude Directions