Nutrition Facts

  • One serving:
  • 1 cup (prepared with reduced-fat mayonnaise and reduced-fat sour cream)
  • Calories:
  • 194
  • Fat:
  • 11 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 403 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


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Creamy Potato Salad

Cooking for 2 - try a FREE ISSUE today!

A tangy twist on a creamy picnic classic, this potato salad from Catherine Rausch in Palm Coast, Florida is filling, flavorful and a great addition to casual summer menus.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 30 min. + chilling

Ingredients:

  • 4 small red potatoes, halved
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • Dash celery seed
  • 1 green onion, finely chopped
  • 1 bacon strip, cooked and crumbled

Directions:

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
    When potatoes are cool enough to handle, cut into cubes. Place in a small serving bowl. In another bowl, combine the mayonnaise, sour cream, parsley, horseradish, salt and celery seed; spoon over potatoes. Add onion and bacon; toss gently to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 2 servings.


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