Sour Cream Potato Salad Recipe
Servings: 8
Ingredients
- 10 med red potatoes, cooked in jackets
- 1/3 c. Clear, bottled Italian dressing
- 1Â 1/2 c. Sliced celery
- 1 c. Sliced green onions
- 4 x Hard boiled Large eggs
- 1/2 c. Lowfat sour cream
- 1 c. Mayonnaise
- 1Â 1/2 tsp Horseradish sauce
- 1 tsp Yellow mustard
- 1Â 1/4 tsp Celery seed
- 1/3 c. Diced cucumber
- Â Â Salt & pepper to taste
Directions
- While potatoes are hot, pour on the dressing. Refrigerate2 hrs. Add in celery and onion. Add in the egg whites, minced. Sieve egg yolks, combine with mayonnaise, lowfat sour cream, horseradish, mustard, and celery seed. Refrigerate2 hrs and add in diced cucumber.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 8 servings | |
| Calories 463 | |
| Calories from Fat 256 | 55% |
| Total Fat 28.95g | 36% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 226mg | 9% |
| Potassium 1354mg | 39% |
| Total Carbs 44.82g | 12% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.23g | 3% |
| Protein 8.55g | 14% |
