Light Potato Salad

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Light Potato Salad

Prep Time: 30 minutes

 

 

Ingredients

 

1 pound small new potatoes

1/4 cup light dairy sour cream

1/4 cup plain low-fat yogurt

1/4 cup chopped red sweet pepper

1/4 cup chopped yellow sweet pepper

1/4 cup thinly sliced celery

1/4 cup julienne strips of carrot

1/4 teaspoon salt

1/8 teaspoon white pepper

 

Directions:

 

1. Scrub potatoes and place in a medium saucepan; add

water to cover. Bring to boiling; reduce heat. Simmer,

covered, for 15 minutes or until just tender. Drain

well; cool slightly. Quarter potatoes, leaving skins

on the potatoes.

2. Meanwhile, for dressing, in a large mixing bowl

combine sour cream, yogurt, red sweet pepper, yellow

sweet pepper, celery, carrot, salt, and pepper.

Carefully stir quartered potatoes into dressing

mixture. Cover and chill for 4 to 24 hours. (If the

potato salad seems thick after chilling several hours,

gently stir in 1 tablespoon milk before serving.)

Makes 6 servings.

 

Nutritional facts per serving

 

calories: 95 , total fat: 1g , saturated fat: 0g ,

cholesterol: 3mg , sodium: 114mg , carbohydrate: 19g ,

fiber: 1g , protein: 3g , vitamin A: 25% , vitamin C:

43% , calcium: 3% , iron: 8%

 

 

 

 

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