Old-Fashioned Potato Salad
Yield
9 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | cups |
red skinned potatoes
cubed, unpeeled, about 3 pounds |
*
|
| ½ | cup |
onions
diced |
|
| ½ | cup |
celery
diced |
|
| ¼ | cup |
sweet relish
sweet or dill pickle |
|
| 3 | large |
eggs
hard-cooked, optional |
|
| 1 | each |
garlic cloves
minced |
|
| ¾ | cup |
sour cream, non-fat
|
|
| ⅓ | cup |
mayonnaise, fat free
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
dry mustard
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.1 | l |
red skinned potatoes
cubed, unpeeled, about 3 pounds |
*
|
| 118 | ml |
onions
diced |
|
| 118 | ml |
celery
diced |
|
| 59 | ml |
sweet relish
sweet or dill pickle |
|
| 3 | large |
eggs
hard-cooked, optional |
|
| 1 | each |
garlic cloves
minced |
|
| 177 | ml |
sour cream, non-fat
|
|
| 79 | ml |
mayonnaise, fat free
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
dry mustard
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Place potato in a large pot, cover with water, and bring to boil.
Cook about 8 minutes or until tender.
Drain; place in bowl with next 4 ingredients; toss gently.
Combine sour cream and next 5 ingredients; stir well.
Poer over potato mixture; toss to coat. Cover and chill.
