Old-Fashioned Potato Salad - 2 Recipe - Cooking Index
9 cups | 2133ml | Cubed unpeeled round red potato - (3 pounds) |
1/2 cup | 31g / 1.1oz | Diced onion |
1/2 cup | 55g / 1.9oz | Celery - diced |
1/4 cup | 59ml | Sweet pickle relish or dill pickle relish - drained |
3 | Hard-cooked eggs - chopped | |
1 | Garlic - minced | |
3/4 cup | 177ml | Low-fat sour cream |
1/3 cup | 78ml | Nonfat mayonnaise |
2 tablespoons | 30ml | Fresh parsley - chopped |
1 teaspoon | 5ml | Dry mustard |
3/4 teaspoon | 3.8ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
Place potato in a Dutch oven; cover with water, and bring to a boil.
Cook 8 minutes or until tender. Drain; place in a large bowl.
Add onion and next 4 ingredients; toss gently.
Combine sour cream and next 5 ingredients; stir well.
Pour over potato mixture; toss gently to coat.
Cover and chill.
Source:
Cooking Light, May 1994, page 94
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