Sour Cream Mustard Potato Salad Recipe
Servings: 12
Ingredients
- 10 lg. new potatoes, approximately 3 1/2 to 4 lbs.
- 8 hard cooked Large eggs
- 2 1/2 tbsp. prepared mustard
- 1 c. mayonnaise
- 1 teaspoon salt
- 1 c. diced celery
- 2 tbsp. minced green pepper
- Cucumber slices
- 2 tbsp. vinegar
- 1 tbsp. prepared horseradish
- 1 (8 ounce.) carton lowfat sour cream
- 1/2 teaspoon celery salt
- 1/4 c. finely minced onion
- 2 tbsp. minced pimento
Directions
- Cook potatoes in boiling salted water 20 min or possibly till potatoes are tender. Drain well, and cold. Peel potatoes, and cut into 1/2 inch cubes.
- Slice Large eggs in half lengthwise, and carefully remove yolks. Mash yolks in a medium mixing bowl. Add in vinegar, mustard, horseradish, mayonnaise, lowfat sour cream, salt and celery salt; mix well.
- Chop whites, and add in to yolk mix. Add in potatoes, celery, onion, green pepper, and pimiento, stirring till well blended. Cover and chill at least 1 hour. Garnish with cucumber slices, if you like. 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 12 servings | |
| Calories 444 | |
| Calories from Fat 204 | 46% |
| Total Fat 23.1g | 29% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 419mg | 17% |
| Potassium 1537mg | 44% |
| Total Carbs 51.14g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.78g | 3% |
| Protein 10.7g | 17% |
