- make this recipe
- user reviews (0)
Light Potato Salad
Ingredients
-
1
pound small new potatoes
-
1/4
cup light dairy sour cream
-
1/4
cup plain low-fat yogurt
-
1/4
cup chopped red sweet pepper
-
1/4
cup chopped yellow sweet pepper
-
1/4
cup thinly sliced celery
-
1/4
cup julienne strips of carrot
-
1/4
teaspoon salt
-
1/8
teaspoon white pepper
Directions
1. Scrub potatoes and place in a medium saucepan; add water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes, leaving skins on the potatoes.
2. Meanwhile, for dressing, in a large mixing bowl combine sour cream, yogurt, red sweet pepper, yellow sweet pepper, celery, carrot, salt, and pepper. Carefully stir quartered potatoes into dressing mixture. Cover and chill for 4 to 24 hours. (If the potato salad seems thick after chilling several hours, gently stir in 1 tablespoon milk before serving.) Makes 6 servings.
Nutrition Facts
(Light Potato Salad)
- Servings Per Recipe 6,
- Calories 95,
- Protein (gm) 3,
- Carbohydrate (gm) 19,
- Fat, total (gm) 1,
- Cholesterol (mg) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 258,
- Vitamin C (mg) 25,
- Sodium (mg) 114,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands

