Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light June 1999

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Yield:
14 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

117 calories; calories from fat 28%; fat 3.6g; saturated fat 1g; mono fat 0.9g; poly fat 1.3g; protein 3.2g; carbohydrates 17.9g; fiber 1.4g; cholesterol 40mg; iron 0.8mg; sodium 220mg; calcium 37mg.
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