creamy potato salad

28 Pinches
Mission Viejo, CA
Updated on Mar 10, 2014

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

prep time 25 Min
cook time 10 Min
method Stove Top
yield 8 serving(s)

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

How To Make creamy potato salad

  • 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.
  • Step 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.

Discover More

Category: Potato Salads
Ingredient: Vegetable
Culture: American
Method: Stove Top

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