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Picnic Potato Salad

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