2002 True-Blue Potato Salad

By boandozzy

One serving (1 cup) equals 175 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 622 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein.

Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as True-Blue Potato Salad in Light & Tasty February/March 2001, p23

Ingredients

• 2-1/2 pounds small red potatoes
• 3/4 cup chopped green onions
• 3/4 cup chopped celery
• 3/4 cup fat-free sour cream
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons minced fresh parsley
• 1 tablespoon white wine vinegar
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon celery seed
• 1/2 cup (2 ounces) crumbled blue cheese

Details

Servings 8
Preparation time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.

In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving. Yield: 8 servings.