Print
ShareCreamy Potato Salad
I Like This!
(1)
Makes: 18
servings
Serving size: 1/2 cup
Yield: 9 cups
Yield: 9 cups
Prep:
15 mins
Cook: 15 mins
Cook: 15 mins
Ingredients
- 2 1/2 pounds medium red potatoes, scrubbed
- 2 teaspoons salt, divided
- 1 cup mayonnaise
- 1/2 cup plain low-fat yogurt
- 1/2 cup finely chopped onion
- 3 tablespoons cider vinegar
- 1 English cucumber, quartered lengthwise and cut into 1/2-inch-thick slices
- 1 teaspoon celery seed
- 1/2 teaspoon freshly ground pepper
Directions
1. Combine potatoes, 1 teaspoon salt, and enough cold water to cover by 2 inches in large Dutch oven. Bring to boil. Reduce heat and simmer 15 minutes, until potatoes are fork-tender. Drain in colander. When cool enough to handle, quarter potatoes and transfer to large bowl.
2. Combine mayonnaise, yogurt, onion, vinegar, cucumber, celery seed, pepper and remaining 1 teaspoon salt in bowl. Stir mayonnaise mixture into potatoes, tossing to coat. Makes 9 cups.
Make Ahead Tip
-
Prepare as directed above. Cover and refrigerate overnight. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts
- Servings Per Recipe 18
- Calories(kcal)155,
- Protein(gm)2,
- Carbohydrate(gm)14,
- Fat, total(gm)11,
- Cholesterol(mg)8,
- Saturated fat(gm)2,
- Dietary Fiber, total(gm)1,
- Sodium(mg)289,
- Percent Daily Values are based on a 2,000 calorie diet
|
