Recipe Finder:
Check out our most popular categories:
On-The-Light-Side Potato Salad
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
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.
-
Tip:
*
Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.
