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Classic Light Potato Salad
Serves: 4
Ingredients
• 1 pound small white potatoes
• 1/4 cup non-fat sour cream
• 1/4 cup low-fat mayonnaise
• 1 tablespoon sweet pickle relish
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped celery
• 1 hard boiled egg, peeled and chopped
• 1 hard boiled egg white, chopped
• salt to taste
• freshly ground black pepper
• 2 tablespoons finely chopped red onion
• a few pinches of paprika, for garnish
Cooking Instructions
1. Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
2. Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
3. When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
Nutrition Information
Serving Size: about 1/2 cup
Per Serving
Calories 195
Fat 7 g
Protein 6 g
Sodium 295 mg
Carbohydrate 29 g
Fiber 2 g
Saturated fat 1 g
