Red Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red Potato, 1 lbHard Boiled Egg, 2 large Celery, raw, 2 stalk, medium (7-1/2" - 8" long) Red Onions, raw, 1.5 tbsp choppedGreen Onions, raw, .25 cup, chopped Dill Pickles, 1 smallHellmann's , Light Mayonnaise, 4Tbsp Light Sour Cream, 4 tbsp Tarragon, ground, .5 tsp Seasoned Rice Vinegar, .5 tbsp Grey Poupon Dijon Mustard, .5 tsp Dill weed, dried, 1 tsp Cayenne pepper, .5 tsp
Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, tarragon, cayenne and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Makes about 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CUSHMGC3.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, tarragon, cayenne and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Makes about 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CUSHMGC3.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 8.9 g
- Cholesterol: 113.5 mg
- Sodium: 360.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.8 g
- Protein: 6.9 g
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