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Chunky Potato Salad

Yield 10 servings (serving size: 1/2 cup)
Easy and portable, this salad is perfect for a picnic, a cookout, or a potluck dinner.

Ingredients

  • 1/3 cup low-fat mayonnaise
  • 1/3 cup fat-free sour cream
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon Dijon mustard
  • 4 cups cubed red potato
  • 1 cup diced cucumber
  • 1/2 cup diced celery
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 87
  • fat 2.9 g
  • satfat 0.5 g
  • protein 1.6 g
  • carbohydrate 14.1 g
  • cholesterol 4 mg
  • iron 0.4 mg
  • sodium 363 mg
  • caloriesfromfat 29 %
  • fiber 1.1 g
  • calcium 23 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl; stir with a whisk.

  2. Place potato and water to cover in a medium saucepan; bring to a boil. Reduce heat, and simmer, partially covered, 8 minutes or until tender; drain and cool slightly. Add cucumber and remaining 4 ingredients to potato. Add mayonnaise mixture, and stir gently.

Oxmoor House Healthy Eating Collection