Old-fashioned Potato Saladlow fat, salads 9 cup cubed unpeeled round red 1 potato (about 3 lbs.) 1/2 cup diced onion 1/2 cup diced celery 1/4 cup sweet or dill pickle relish 3 hard-cooked eggs (this can 1 be left out) 1 clove garlic, minced 3/4 cup fat-free sour cream 1/3 cup fat-free mayonnaise 2 tablespoon chopped fresh parsley 1 teaspoon dry mustard (i used a little 1 more because my grandmother 1 had more 1 mustard in her salad.) 3/4 teaspoon salt 1/4 teaspoon pepper 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. Yield 9 servings. Serving size 1 cup. |
