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Skinny Classic Potato Salad

 20 Ratings
2 Comments
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 8
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53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Ingredients

Salad

6
medium red potatoes (2 lb), unpeeled
2
hard-cooked eggs, chopped
2
medium stalks celery, thinly sliced (1 cup)
1
medium onion, chopped (1/2 cup)

Dressing

3/4
cup reduced-fat mayonnaise
1/2
cup fat-free sour cream
1
tablespoon yellow mustard
1
teaspoon cider vinegar
1/2
teaspoon salt
1/4
teaspoon pepper

Directions

  • 1 Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
  • 2 In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
  • 3 Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

If dressing is too thick, stir in 1 to 2 tablespoons skim milk just before serving.

Nutrition Information

No nutrition information available for this recipe.

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