Creamy Potato Salad

Just in time for grilling and Easter, this Creamy Potato Salad has become my new favorite.  I grew up on potato salad made with mustard and miracle whip and never thought I would like another as much, although very different in taste, this one is fantastic. Oh and did I mention low in fat and calories J.

 

Creamy Potato Salad

(Serves 8; serving size ¾ cup)

 

· 6 medium size round red potatoes (approx. 2 lbs)

· ¼ cup chopped green onion

· 1 (2-ounce) jar diced pimentos, drained

· ½ cup non-fat mayo

· ¼ cup plain low-fat yogurt

· ¼ cup low-fat sour cream

· 1 tablespoon sugar

· 2 tablespoons prepared mustard

· 1 tablespoon white wine vinegar

· ½ teaspoon salt

· ½ teaspoon celery seed

· ¼ teaspoon black pepper

· 1/8 teaspoon garlic powder

 

Cut potatoes into ½-inch pieces; place in medium saucepan.  Add water to cover. Bring to a boil; cober, reduce heat, and simmer 15 minutes or until tender. (DO NOT OVERCOOK) Drain and cool.  Combine remaining ingredients.  Toss gently with potatoes.

Cover and chill.

 

Cal 88 Pro 3.1g Fat 1.4g Carb 16.8g Fiber 1.6g Chol 3mg   

 

HINTS:

· I now use mayo made with olive oil and fat-free yogurt and sour cream to offset the small amount of additional fat in the mayo.

· You can combine the remaining ingredients while the potatoes to cook to save time.

· Garnish with paprika fresh snipped chives or green onions.

 

Source: Cooking Light 5 Star Recipe Cookbook

Comments

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Potato for me was great!
Creamy Potato Salad is much interested to my taste buds.. :)