Picnic Potato Salad

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3.0 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: 4 hrs to 24 hrs
  • Cook: 15 mins

Picnic Potato Salad

Reviews (0)

3.0 by 2 people

Rate This!

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.

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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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2 Ratings

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