Creamy Potato Salad

Creamy Potato Salad

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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

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make Creamy Potato Salad

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.

Printable Recipe Card

About Creamy Potato Salad

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



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