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Light Potato Salad

Everton.Stonehead's picture
Ingredients
  Whole tiny new potatoes 1 Pound
  Light dairy sour cream 1⁄4 Cup (4 tbs)
  Plain low-fat yogurt 1⁄4 Cup (4 tbs)
  Chopped red sweet pepper 1⁄4 Cup (4 tbs)
  Chopped yellow sweet pepper 1⁄4 Cup (4 tbs)
  Thinly sliced celery 1⁄4 Cup (4 tbs)
  Carrot strips 1⁄4 Cup (4 tbs) (Bite Size Strips)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
Directions

1. Scrub potatoes and place in a medium saucepan; add water to cover. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or till just tender. Drain well; cool slightly. Quarter potatoes, leaving skins on.
2. Meanwhile, for dressing, in a large mixing bowl combine the sour cream, yogurt, red sweet pepper, yellow sweet pepper, celery, carrot, salt, and white pepper. Carefully stir quartered potatoes into dressing mixture. Cover and chill for 4 to 24 hours. (If the potato salad seems thick after chilling several hours, gently stir in 1 tablespoon milk before serving.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Gourmet, Healthy

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