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Creamy Potato Salad

Yield:  8 (serving size: about ¾ cup)

True to its name, this is a very creamy and rich traditional-flavored potato salad. Serve at your next cookout and wait for the rave reviews. It’s quick to make; the only chopping is potatoes and green onions and you can combine the dressing while the potatoes cook.

Ingredients

  • 2 pounds red potatoes, cut into 1/2-inch pieces
  • 1/2 cup reduced-fat canola mayonnaise
  • 1/4 cup chopped green onions
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 2 tablespoons prepared mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder

How to Make It

  1. Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.
  2. Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Serve at room temperature or chilled. Don’t leave out of refrigerator for more than 2 hours.

Nutritional Information

  • Calories 148, Fat 5.7g, Protein 3.2g, Carbohydrate 22g, Fiber 2.3g, Sodium 301mg

Recipe by Cooking Light (May 1989)

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