Low-Fat Old-Fashioned Potato Salad

[Guest guest]

Low-Fat Old-Fashioned Potato Salad

(makes 8 servings)

 

2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks

2 tablespoons fat-free sour cream

1 tablespoon white wine vinegar

3/4 cup thinly sliced celery

1/4 cup minced red onion

1/4 cup minced dill pickle

1/4 cup reduced-fat mayonnaise

1/4 cup nonfat plain yogurt

2 teaspoons Dijon mustard

1/2 teaspoon salt (optional)

freshly ground pepper

1 hard-cooked egg, sliced (optional)

chopped fresh dill or flat-leaf parsley for garnish (optional)

 

Cook the potatoes in a large pot of boiling water for about 6 to 8

minutes, until tender. Drain well and transfer to a large bowl.

Add the sour cream and vinegar to the potatoes; stir to coat evenly. Add

the red onion, celery, and chopped dill pickle.

 

In a small bowl, combine mayonnaise, yogurt, mustard, salt (if using)

and pepper to taste.

Pour over potatoes and gently stir to evenly coat. Cover and refrigerate

for at least 2 hours, or up to 8 hours.

 

Serve cold, garnishing just before serving with the sliced hard-cooked

egg and chopped dill (if using).