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Potato Salad

Yield 4 Servings

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/4 cup finely diced red onion
  • 1 large celery rib, finely diced
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup light mayonnaise
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 712
  • fat 22 g
  • satfat 5 g
  • protein 53 g
  • carbohydrate 73 g
  • fiber 8 g
  • cholesterol 98 mg
  • sodium 1 mg

How to Make It

  1. Place potatoes in a large saucepan with cold salted water to cover. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 15 minutes. Drain potatoes and transfer to a bowl. Add onion, celery, sour cream, mayonnaise, salt and pepper and toss well.