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Creamy Potato Salad

Low Fat Recipe

This Creamy Potato Salad is a favored recipe to take to cookouts and pot-luck dinners. People love its rich, creamy taste-especially after they find out it's light. It's quick to make because there's not a lot of chopping. You can even mix the dressing ahead of time to have on hand; it'll keep for a week in the refrigerator.

Creamy Potato Salad


6 round red potatoes
1/4 cup chopped green onions
1 2-ounce jar diced pimiento, drained
1/2 cup non-fat mayonnaise
1/4 cup plain low fat yogurt
1/4 cup low fat sour cream
1 tablespoon sugar
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon celery seeds
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Green onion fan (optional)

Recipe Directions

Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, chopped green onions, and pimiento in a large bowl; toss gently.

Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan, if desired.

Nutrition Information

Recipe makes 8 servings
Serving size: 3/4 cup
Calories: 88; Protein: 3.1g; Fat: 1.4g; Carbohydrate: 16.8g; Fiber: 1.6g; Cholesterol: 3mg; Sodium: 405mg