Creamy Potato Salad Recipe

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Creamy Potato Salad

Lynnda Cloutier


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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25 Min


10 Min


Stove Top


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

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.
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