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Light Potato Salad

Rated :  Not yet rated
Makes: 6 servings
Prep: 30 minutes
Chill: 4 hours
 
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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

  • Servings Per Recipe 6 servings
  • Calories 95,
  • Total Fat (g) 1,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 3,
  • Sodium (mg) 114,
  • Carbohydrate (g) 19,
  • Fiber (g) 1,
  • Protein (g) 3,
  • Vitamin A (DV%) 25,
  • Vitamin C (DV%) 43,
  • Calcium (DV%) 3,
  • Iron (DV%) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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