Potato Salad

From EatingWell: July/August 1996 — Subscribe Now!

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

Nutrition Profile

Ingredients

2 1/2 pounds red potatoes
1/4 cup cider vinegar, divided
1 cup Eating Well 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

Put potatoes in a large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender.
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.
Whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar in a bowl. Season with salt and pepper.
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.

Nutrition Bonus: Vitamin C (30% daily value), Folate (22% dv).

2 Carbohydrate Serving

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