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Creamy French Potato Salad

Yield 14 servings (serving size: 1/2 cup)
This is one of those easy potato salads that's a perfect side dish for a barbecue. The bottled French salad dressing adds an unusual color and a slightly tangy flavor. I ususally serve this with grilled portobello mushroom sandwiches since my husband, Galen, and I are vegetarians." Sue-Marie Smith, Louisville, Colorado

Ingredients

  • 6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
  • 1/2 cup low-fat sour cream
  • 1/3 cup light mayonnaise
  • 1/4 cup light French dressing
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon celery seeds
  • 1 cup chopped celery
  • 1 cup diced onion
  • 1/4 cup diced red bell pepper
  • 2 hard-cooked large eggs, chopped

Nutrition Information

  • calories 117
  • caloriesfromfat 28 %
  • fat 3.6 g
  • satfat 1 g
  • monofat 0.9 g
  • polyfat 1.3 g
  • protein 3.2 g
  • carbohydrate 17.9 g
  • fiber 1.4 g
  • cholesterol 40 mg
  • iron 0.8 mg
  • sodium 220 mg
  • calcium 37 mg

How to Make It

  1. Place potato in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until almost tender; drain well.

  2. Combine sour cream and next 5 ingredients (sour cream through celery seeds) in a large bowl; stir in potato, celery, and remaining ingredients. Cover and chill at least 1 hour.