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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Potato Salad

Makes: 8 servings
Serving size: 1/2cup
Prep 30 mins Cook 20 mins
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*
  • Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.
Nutrition Facts (Potato Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 91,
  • Fat, total (g) 4,
  • chol. (mg) 57,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 146,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 32,
  • Potassium (mg) 264,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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