Creamy Potato Salad Recipe

Creamy Potato Salad Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Creamy Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 12 Servings

40 40

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.

Originally published as Creamy Potato Salad in Taste of Home June/July 2001, p35