Recipe finder
On-The-Light-Side Potato Salad
- Makes: 8 servings
- Prep 30 mins
- Cook 20 mins
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
- 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.
- 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.
Tip
- * Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.
Nutrition Facts
(On-The-Light-Side Potato Salad)
Servings Per Recipe 8, iron (mg) 1, cal. (kcal) 91, sodium (mg) 32, sugar (g) 1, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, Niacin (mg) 1, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 30, Monosaturated fat (g) 2, Folate (µg) 16, Potassium (mg) 264, sat. fat (g) 1, vit. C (mg) 10, chol. (mg) 57, Fat, total (g) 4, vit. A (IU) 146, Riboflavin (mg) 0, carb. (g) 10, pro. (g) 3, Thiamin (mg) 0