Red Potato Salad w/Sour Cream & Dill
- Number of Servings: 6
Ingredients
2 lbs small red potatoes, scrubbed2 large eggs3 ribs celery1/2 cup diced red onion4 green onions, thinly sliced4 tbsp diced dill pickle1 cup fat free sour cream1 tbsp olive oil2 tbsp tarragon vinegar2 tsp Dijon mustard1 tbsp dried dill1/2 tsp salt1/8 tsp pepper
Cut potatoes into small, bite-size chunks and place in medium saucepan. Cover with water and boil for about 10-12 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, olive oil, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Makes 6, 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CALIFORNIAGAL.
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, olive oil, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.
Makes 6, 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CALIFORNIAGAL.
Nutritional Info Amount Per Serving
- Calories: 205.6
- Total Fat: 4.8 g
- Cholesterol: 74.5 mg
- Sodium: 194.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.5 g
- Protein: 7.3 g
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