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20 minute dinner recipes

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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

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