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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
- Note Food exchanges:1/2 vegetable, 1 starch.
Nutrition Facts
(Picnic Potato Salad)
- Servings Per Recipe 6,
- Calories 82,
- Protein (gm) 3,
- Carbohydrate (gm) 15,
- Fat, total (gm) 1,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 2138,
- Vitamin C (mg) 34,
- Sodium (mg) 120,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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My husband loves it!
3/20/2010 11:37:02 AM Report Abuse