Creamy Potato Salad Recipe
Mildly seasoned with onion and dill, Mom's delightfully different potato salad is pretty, too, with the red potatoes left unpeeled. Of course, that also means it's quicker to make that traditional potato salad! —Pat Cole Polebridge, Montana
12 Servings
Prep: 40 min. + chilling
Ingredients
7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard-cooked egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 tablespoons finely chopped green pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dill weed
Sliced hard-cooked egg, paprika and fresh dill sprigs, optional
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
Transfer potatoes to a large bowl. Add the chopped egg, celery, onion and green pepper. In a small bowl, combine the mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture; gently toss to coat. Cover and refrigerate until serving. Garnish with egg, paprika and dill if desired. Yield: 12 servings.
Nutritional Analysis: One 1-cup serving (prepared with fat-free mayonnaise, reduced-fat sour cream and 1 teaspoon salt) equals 114 calories, 1 g fat (1 g saturated fat), 19 mg cholesterol, 320 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Creamy Potato Salad published in Taste of Home June/July 2001, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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