Creamy Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
- 3 lbs peeled russet potatoes (about 8 cups)- 8 ounces sugar snap pease, cut in half (2 cups)- 1 cup sliced radishes- 1/4 cup thinly sliced green onions with tops- 1/2 cup merical whip (salad dressing)- 1/2 cup sour cream, reduced fat- 2 tablespoons spicy brown mustard- 1 teaspoon salt- 1/4 teaspoon pepper
Servings = 12
1. Bring 6 cups wat to biol. Peel and cut potatoes into 1 inch cubes. Place in an even lay over bottom of pot. Cook 14-16 mintues or just until potatoes are tender. Add snap peas during last 2 mintues of cooking time. Cool potatoes and snap peas quickly by placing under cold running water.
2. Slice radishes and thinly slice green onions.
3. Combine merical whip (salad dressing), sour cream, mustard, salt and pepper in large bowl; mix until well blended. Add potatoes, snap peas, radishes and green onions; mix gently. Cover; refrigerate at least 2 hours or overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user ENADAL.
1. Bring 6 cups wat to biol. Peel and cut potatoes into 1 inch cubes. Place in an even lay over bottom of pot. Cook 14-16 mintues or just until potatoes are tender. Add snap peas during last 2 mintues of cooking time. Cool potatoes and snap peas quickly by placing under cold running water.
2. Slice radishes and thinly slice green onions.
3. Combine merical whip (salad dressing), sour cream, mustard, salt and pepper in large bowl; mix until well blended. Add potatoes, snap peas, radishes and green onions; mix gently. Cover; refrigerate at least 2 hours or overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user ENADAL.
Nutritional Info Amount Per Serving
- Calories: 146.5
- Total Fat: 5.4 g
- Cholesterol: 10.7 mg
- Sodium: 288.8 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
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