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.
Nutrition Information
Serving Size: 1 Serving | Smartpoints 6
- Calories 200
- Calories from Fat 80
- Total Fat 9g
- Saturated Fat 1 1/2g
- Trans Fat 0g
- Cholesterol 60mg
- Sodium 370mg
- Total Carbohydrate 26g
- Dietary Fiber 2g
- Sugars 3g
- Protein 4g