Previous Page

Light Potato Salad

1 lb. Small new potatoes
1/4 cp. light sour cream
1/4 cp. plain yogurt
1.4 cp. Red bell pepper, chopped
1/4 cp. Yellow bell pepper, chopped
1/4 cp. Thinly sliced celery
1/4 cp. Sliced carrot
1/4 tsp salt
1/8 tsp pepper

Potatoes: Scrub potatoes and place in a medium saucepan. Add water to cover. Bring to a boil.
Reduce heat and simmer, covered, for 15 minutes or until tender. Drain and cool slightly. Quarter
the potatoes, leaving skins on.

For Dressing: Combine sour cream, yogurt, peppers, celery, carrot, salt and pepper. Carefully stir
potatoes into the dressing. Cover and chill. If potato salad seems thick after chilling, add 1 - 2
tbsp of milk and stir before serving.

Serves: 6

Per Serving:
Calories: 95
Fat: 1g
Saturated Fat: 0g
Sodium: 114 mg

Credit: Tonja Greene, R.D., L.D.