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Creamy Red Potato Salad
Source: dLife

Red potatoes and cucumbers mixed together with sour cream, mayo, mustard, and white wine vinegar.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 137.8
Total Carbs 24.4 g
Dietary Fiber 2.9 g
Sugars 3.7 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.0 g
Potassium 125.9 mg
Protein 4.3 g
Sodium 113.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
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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8 oz  red skinned potatoes
6 oz  medium cucumber
2 1/2 tbsp  fat free sour cream
1 tbsp  light mayonnaise
1 tbsp  white wine vinegar
0 1/2 tsp  dijon mustard
0.125 tsp  celery seeds
0.125 tsp  onion powder
1 pinch  black pepper
  1. Place the potatoes in a pot of boiling salt water and cook for 10 minutes. Drain and let cool. Cut the potatoes in half and mix with the cucumber in a bowl.
  2. In a measuring cup, mix together the sour cream, mayonnaise, vinegar, mustard, celery seeds, onion powder, garlic powder, and pepper. Pour into the potato bowl and toss to mix.

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