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Creamy Potato Salad
A light potato salad
that’s great for picnics
6 medium round red
¼ cup chopped green
1 2-ounce jar diced
½ cup non-fat
¼ cup plain low-fat
¼ cup low-fat sour
1 tablespoon sugar
1 tablespoon white
½ teaspoon salt
½ teaspoon celery
¼ teaspoon pepper
1/8 teaspoon garlic
potatoes into ½-inch pieces and place in a medium saucepan. Add water to
cover. Bring to a boil, cover, reduce heat and simmer 15 to 20 minutes, or
until potatoes are tender. Drain and cool.
potato, chopped green onion and pimiento in a large bowl. Toss gently.
a separate bowl, combine mayonnaise and the last nine ingredients. Stir
well. Add to the potato mixture and toss gently. To coat. Cover and chill.
size: ¾ cup. 88 calories (14% from fat); 1.4 g. fat (0.7 g. saturated fat);
16.8 g. carbohydrate; 3 g. protein; 16 g. dietary fiber; 3.1 mg. sodium.
Seattle, Washington - June, 2002