Picnic Potato Salad

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2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
25 mins
Chill:
4 hrs to 24 hrs
Cook:
15 mins
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Picnic Potato Salad

Ingredients
1
pound whole tiny new potatoes, scrubbed
1/4
cup light dairy sour cream
1/4
cup plain low-fat yogurt
1/2
cup chopped red and/or yellow sweet pepper
1/4
cup thinly sliced celery
1/4
cup bite-size strips of carrot
1/4
teaspoon salt
1/8
teaspoon ground white pepper

Directions

  1. Cook potatoes in boiling water in a covered medium saucepan about 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes.
  2. Meanwhile, for dressing, combine the sour cream, yogurt, sweet pepper, celery, carrot, salt, and pepper in a large bowl. Gently stir potatoes into dressing. Cover and chill for 4 to 24 hours. If the potato salad seems thick after chilling, gently stir in 1 tablespoon milk before serving. Makes 6 side-dish servings.

From the Test Kitchen

Food exchanges:

1/2 vegetable, 1 starch.

Nutrition Facts

(Picnic Potato Salad)
    Per serving:
  • 82 kcal cal.,
  • 1 g fat
  • (1 g sat. fat,
  • 5 mg chol.,
  • 120 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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