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Potato Salad
Ingredients
-
3
medium white, red, or Yukon gold potatoes (1 pound)
-
1
tablespoon olive oil
-
1
tablespoon apple cider vinegar
-
1
clove garlic, minced
-
1/4
teaspoon ground black pepper
-
2
large hard cooked eggs, chopped
-
1/2
cup light dairy sour cream*
-
1/2
cup chopped celery
-
1/3
cup chopped sweet onion
Directions
1. In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes.
2. Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.
From the Test Kitchen
- Tip *Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.
Nutrition Facts
(Potato Salad)
- Servings Per Recipe 8,
- Calories 91,
- Protein (gm) 3,
- Carbohydrate (gm) 10,
- Fat, total (gm) 4,
- Cholesterol (mg) 57,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 32,
- Potassium (mg) 264,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This potato salad has not tast at all. It redefines BLAND!
6/29/2011 12:00:57 PM Report AbuseLove this potato salad
4/27/2011 09:26:59 PM Report Abuse