Creamy Potato Salad
Who can resist potato salad with a summer barbecue? You won't have to when you make this trimmed-down version. Compared to our classic recipe, we've shaved off 130 calories and 14 grams of fat per serving.
Prep Time:
20 mins
Total Time:
4 hrs 40 mins
Servings:
8 servings
Ingredients
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1 hard-cooked egg, chopped
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Lettuce leaves (optional)
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4 medium potatoes* (1-1/4 pounds total)
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1 cup sliced celery
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1/4 cup finely chopped onion
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2 tablespoons dill or sweet pickle relish
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1/2 cup light mayonnaise dressing or salad dressing
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1/2 cup light dairy sour cream
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2 tablespoons skim milk
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2 teaspoons prepared mustard
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1/2 teaspoon salt
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1/4 to 1/2 teaspoon celery seed
Directions
1.
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly.
2.
Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.
3.
In a small mixing bowl stir together the mayonnaise dressing or salad dressing, sour cream, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.
4.
Cover and refrigerate for at least 4 or up to 24 hours. If desired, serve in a lettuce-lined bowl. Makes 8 servings.
Note
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and will hold their shape after cooking. Tiny new potatoes are usually just young round reds and will also work well in salads.
Nutrition information
Calories 155, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 29 mg, Sodium 357 mg, Carbohydrate 20 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Classic Potato Salad
From Betty's Soul Food Collection... What's the skinny on reduced-fat potato salad? Begin with reduced-fat mayo, then jack up the flavor with yellow mustard, sweet pickle relish and a dash of hot sauce for zip.
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