Creamy Potato Salad
- Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly.
- Peel and cube potatoes. Transfer to a large bowl. Stir in celery, onion, and pickle relish.
- In a small mixing bowl stir together the mayonnaise dressing or salad dressing, sour cream, milk, mustard, salt, and celery seed. Pour over potatoes. Toss lightly to coat potatoes. Carefully fold in chopped egg.
- Cover and refrigerate for at least 4 or up to 24 hours. If desired, serve in a lettuce-lined bowl. Makes 8 servings.
From the Test Kitchen
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and will hold their shape after cooking. Tiny new potatoes are usually just young round reds and will also work well in salads.
Nutrition Facts (Creamy Potato Salad)
- Per serving:
- 155 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 29 mg chol. ,
- 357 mg sodium ,
- 20 g carb. ,
- 1 g fiber ,
- 4 g pro.