Creamy Potato Salad Recipe

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Creamy Potato Salad

Lynnda Cloutier

By
@eatygourmet

Everyone loves the creaminess of this potato salad. They love it even more when they discover its light. Easy to make, not a lot of chopping. (I hate chopping!) You can mix the dressing ahead and keep it in the fridge for a week. Source: unknown


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Serves:

8

Prep:

25 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

6 medium round red potatoes, about 2 lbs.
1/4 cup chopped green onions
1 jar diced pimiento, drained, 2 oz. (i usually omit this one. no one in my family cares for pimientoes)
1/2 cup nonfat mayonnaise
1/4 cup plain low fat yogurt
1/4 cup low fat sour cream
1 tbsp. sugar
2 tbsp. prepared mustard
1 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. celery seeds
1/4 tsp. pepper
1/8 tsp. garlic powder
green onion fans, optional for garnish

Directions Step-By-Step

1
Cut potatoes into 1/2 inch pieces and put in medium pan. Add water to cover. Bring to a boil; cover and reduce heat. Simmer 15 to 20 minutes or til tender. Drain and cool. Mix potato, chopped green onions and pimiento in large bowl. Toss gently.
2
Mix mayo and next 9 ingredients. Stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan if you like. Makes 8 servings.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American