Light All-Time Favorite Potato Salad

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

  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 9
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    210
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    25%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.
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