Creamy Potato Salad
Recipe from
Better Homes and Gardens
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.
Servings:
8 servings
Prep Time:
20 mins
Total Time:
4 hrs 40 mins
Ingredients
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1hard-cooked egg, choppedsee savings
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Lettuce leaves (optional)see savings
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4 mediumpotatoes* (1-1/4 pounds total)see savings
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1 cupsliced celerysee savings
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1/4 cupfinely chopped onionsee savings
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2 tablespoonsdill or sweet pickle relishsee savings
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1/2 cuplight mayonnaise dressing or salad dressingsee savings
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1/2 cuplight dairy sour creamsee savings
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2 tablespoonsskim milksee savings
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2 teaspoonsprepared mustardsee savings
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1/2 teaspoonsaltsee savings
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1/4 to 1/2 teaspooncelery seedsee savings
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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
Per serving: 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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