Potato Salad
Recipe: #7950
January 29, 2013
Categories: Side Dishes, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Potluck, more
"This potato salad is a hit for all summer gatherings I have had, what really makes this zinged up is the white wine vinegar"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (203.5 g)
- Calories 200.7
- Total Fat - 11.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 6.5 mg
- Sodium - 210.9 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 3.2 g
- Sugars - 6.6 g
- Protein - 3.9 g
- Calcium - 77.3 mg
- Iron - 1.7 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add mayonnaise, yogurt, mustard, and sour cream to a bowl, whisking together. Add white wine vinegar, whisking again. Add green onions, celery, sugar, salt, pepper, celery seed, and garlic powder to mix. Cover and chill until the potatoes are ready (you could make 1 day ahead).
Step 2
Cut potatoes into quarters leaving skins on; place in a pot, filling with water to just cover the potatoes. Cover with a lid and bring to a boil, reduce heat and simmer for 15-20 minutes or until just tender.Drain well, set aside, and allow to cool slightly.
Step 3
Once cool mix potatoes with the mayonnaise mixture. Serve or cover and chill.
Tips
No special items needed.
2 Reviews
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