Festive Potato Salad Recipe
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 14
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1 cup frozen peas thawed
- 1/4 cup plain yogurt
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1/2 cup chopped peeled cucumber
- 8 medium red potatoes cooked and cubed
- 2 celery ribs with leaves thinly sliced
- 2 green onions with tops chopped
- 4 hard-cooked eggs chopped
- 1-1/4 cups mayonnaise
- 1 tablespoon each minced fresh basil marjoram and dill or 1 teaspoon each dried basil, marjoram and dill weed
- 4 plum tomatoes coarsely chopped
- Carbohydrate 21.186426728787 g
- Cholesterol 54.5097321440399 mg
- Fat 1.86760506445825 g
- Fiber 2.55521487157598 g
- Protein 4.61398099610201 g
- Saturated Fat 0.691184091797482 g
- Serving Size 1 1 serving (152g)
- Sodium 121.183680863825 mg
- Sugar 18.631211857211 g
- Trans Fat 0.29957070697803 g
- Calories 117 calories
Directions In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving. Yield: 14 servings. Originally published as Festive Potato Salad in Country Woman November/December 1998, p29 Nutritional Facts 1 serving (3/4 cup) equals 268 calories, 21 g fat (5 g saturated fat), 80 mg cholesterol, 284 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
