Potato Salad

http://www.eatingwell.com/recipes/potato_salad.html

From EatingWell:  July/August 1996

Tossing the just-cooked potatoes with some vinegar infuses them with flavor while the cool. Our homemade mayonnaise creates the base for a light and tangy dressing.

8 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 2 1/2 pounds red potatoes
• 1/4 cup cider vinegar, divided
• 1 cup EatingWell Mayonnaise, (recipe follows)
• 1/2 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• Salt & freshly ground pepper, to taste
• 3/4 cup chopped red onion
• 3/4 cup chopped celery
• 1/3 cup chopped fresh parsley

Preparation

1. Put potatoes in a large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender.
2. Drain the potatoes. When cool enough to handle, cut the potatoes into large dice and gently toss them with 2 tablespoons of the vinegar in a large bowl. Let cool to room temperature.
3. Whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar in a bowl. Season with salt and pepper.
4. Add the dressing to the potatoes. Add onions, celery and parsley and toss gently to combine.

Nutrition

Per serving : 173 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 33 mg Cholesterol; 28 g Carbohydrates; 5 g Protein; 3 g Fiber; 265 mg Sodium; 783 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 fat