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Prep 25min
Total2hr25min
Ingredients9
Servings6
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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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Steps
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.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
210
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
35mg
12%
Sodium
690mg
29%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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