Red or California White Potato Salad Recipe
adapted from Allrecipes.com
Ingredients
- 3 pounds unpeeled white or red potatoes, cut into chunks
- 1 cup low-fat sour cream
- 1/2 cup light mayonnaise
- 2 tsp dijon mustard
- 4 hard-cooked eggs, chopped
- 1 dill pickle, chopped or 2-3 tblsp Wickles Relish
- 2 green onions, chopped
- hot sauce or sriracha to taste
- dried or fresh dill weed to taste
- 1/2 tsp garlic powder
- 1/4 tsp onion salt
- salt and pepper to taste
Directions
- 1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- 2. In a medium bowl, mix the sour cream, mayonnaise, mustard, eggs, pickle, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 108 | |
| Calories from Fat 102 | 94% |
| Total Fat 11.57g | 14% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 82mg | 3% |
| Potassium 44mg | 1% |
| Total Carbs 1.05g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.88g | 1% |
| Protein 0.52g | 1% |
Languages
Comments
August 3, 2010This looks pretty simple, quick and tasty, Linda. I'm adding to the "try soon" folder in my recipe box. I look forward to having it with a BBQ later this summer!
