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Creamy Potato Salad
Source: dLife

A low fat version of classic picnic potato salad.

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
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Nutrition Facts
Makes 10 servings
Amount Per Serving
Calories 105.2
Total Carbs 17.3 g
Dietary Fiber 1.5 g
Sugars 5.3 g
Total Fat 2.2 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 74.6 mg
Protein 4.0 g
Sodium 361.7 mg
Dietary Exchanges
2.2 Fat, 0.2 Vegetables, 0.2 Meat, 0.1 Other Carbs, 0.5 Starch,
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 lb  russet potatoes
1 cup  fresh chopped celery
0 1/2 cup  fresh chopped green onion
0 1/4 cup  chopped green bell peppers
0 1/4 cup  chopped red bell peppers
0 1/2 cup  chopped sweet pickles
2 each  large hard-boiled eggs
2 each  bacon bits
1 cup  fat free mayonnaise
0 1/2 cup  fat free sour cream
2 tbsp  cider vinegar
1 tbsp  Mustard, prepared, original English, Colman's
0 1/2 tsp  celery seeds
1 pinch  salt
1 pinch  black pepper
Directions
  1. Boil a pot of water and cook potatoes 10 minutes or until just soft. Strain and cool until warm.
  2. Mix potatoes, celery, green onions, green and red bell peppers, sweet pickle, egg, and bacon bits.
  3. Whisk together mayonnaise, sour cream, vinegar, mustard, and celery seeds.
  4. Drizzle mixture over potatoes and sprinkle with salt and pepper.

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