creamy potato salad
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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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
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Step 1Cut 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.
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Step 2Mix 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.
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