"Healthified" Classic Potato Salad
Recipe from
Betty Crocker
Feel good about passing this slimmed salad at picnics and potlucks! It has 53% fewer calories, 74% less fat, and 75% less sat fat than the original recipe.
Servings:
8 servings (3/4 cup each)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
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Ingredients
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Saladsee savings
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6medium red potatoes (2 lb), unpeeledsee savings
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2hard-cooked eggs, choppedsee savings
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2medium stalks celery, thinly sliced (1 cup)see savings
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1medium onion, chopped (1/2 cup)see savings
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Dressingsee savings
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3/4 cupreduced-fat mayonnaisesee savings
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1/2 cupfat-free sour creamsee savings
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1 tablespoonyellow mustardsee savings
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1 teaspooncider vinegarsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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Directions
1.
Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
2.
In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
3.
Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.
High Altitude (3500-6500 ft):
No change.
Nutrition information
Per serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 370mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 3g); Protein 4g. Daily Values: Vitamin A 4%; Vitamin C 15%; Calcium 4%; Iron 4%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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