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Creamy Potato Salad

A light potato salad that’s great for picnics

Ingredients

6 medium round red potatoes

¼ cup chopped green onions

1 2-ounce jar diced pimientos, drained

½ cup non-fat mayonnaise

¼ cup plain low-fat yogurt

¼ cup low-fat sour cream

1 tablespoon sugar

2 tablespoon prepared mustard

1 tablespoon white wine vinegar

½ teaspoon salt

½ teaspoon celery seeds

¼ teaspoon pepper

1/8 teaspoon garlic powder

Directions 

1. Cut 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.
2. Combine potato, chopped green onion and pimiento in a large bowl. Toss gently.
3. In 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.

Makes 4 servings.

Serving 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.

Source:
Allrecipes.com, Seattle, Washington - June, 2002