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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 KitchenFood exchanges:
- 1/2 vegetable, 1 starch.
Nutrition Facts
(Picnic Potato Salad)
- Servings Per Recipe 6,
- cal. (kcal) 82,
- Fat, total (g) 1,
- chol. (mg) 5,
- sat. fat (g) 1,
- carb. (g) 15,
- fiber (g) 2,
- pro. (g) 3,
- vit. A (IU) 2138,
- vit. C (mg) 34,
- sodium (mg) 120,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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