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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 742.2 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 5.4 g

View full nutritional breakdown of Ruth's Fresh Potato Salad calories by ingredient
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Ruth's Fresh Potato Salad

Submitted by: RUTHXG

Introduction

Lowfat & delicious. Bean sprouts, carrots & celery increase the nutrition & crunch! Lowfat & delicious. Bean sprouts, carrots & celery increase the nutrition & crunch!
Number of Servings: 11

Ingredients

    Potato, raw, 8 medium (2-1/4" to 3-1/4" dia.)
    water for cooking
    Carrots, raw, 2 medium, shredded
    Celery, raw, 3 stalk, large (11"-12" long). diced
    Bean sprouts, 1 cup
    Dill Pickles, 4 small, diced
    Fresh Chives, 2 tbsp chopped
    Albertson's nonfat sour cream, 3/4 cup
    Yellow Mustard, 1/4 cup
    Celery seed, 1/2 tbsp
    Salt, 2 tsp
    Pepper, black, 0.5 tsp

Directions

Scrub potatoes; cut out eyes & imperfections but otherwise leave skin on. Cut into cubes. Put into pot with water, bring to boil, turn down heat & simmer till tender.

Meanwhile, prepare raw veggies & combine in large bowl. Add diced pickles & chives, then sour cream, mustard, salt & pepper. Drain boiled potatoes & mix in with the rest. Add a splash of pickle brine if extra liquid is needed. Adjust seasonings to taste.

Makes 11 3/4-cup servings.

Number of Servings: 11

Recipe submitted by SparkPeople user RUTHXG.






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