Creamy French Potato Salad

TamTastic

Creamy French Potato Salad

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


Preparation
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.
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.

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

Nutritional Information
CALORIES 117(28% from fat); FAT 3.6g (sat 1g,mono 0.9g,poly 1.3g); PROTEIN 3.2g; CHOLESTEROL 40mg; CALCIUM 37mg; SODIUM 220mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 17.9g

TamTastic

Creamy French Potato Salad

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


Preparation
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.
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.

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

Nutritional Information
CALORIES 117(28% from fat); FAT 3.6g (sat 1g,mono 0.9g,poly 1.3g); PROTEIN 3.2g; CHOLESTEROL 40mg; CALCIUM 37mg; SODIUM 220mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 17.9g

TamTastic

Bump, I made this today for a side dish with dinner tonight.

LOL! It get's above 50 degrees and I want Summer food!!:laugh:

arewethereyet

sounds yummy:flowerforyou: