Low-Fat New Potato Salad

  • Yield: 8 servings


2pounds red new potatoes
1/3cup nonfat sour cream
1/4cup nonfat mayonnaise
Salt and pepper to taste
1teaspoon Dijon mustard
1tablespoon minced parsley
1/2cup chopped celery
1bunch green onions, sliced
1small red bell pepper, seeded and chopped
2tablespoons sweet pickle relish


  1. Place the potatoes in a pot and cover with water. Bring to a boil and cook until tender but not mushy, about 20 minutes. Drain and cool. Cut into chunks and place in a large bowl.
  2. In another small bowl, combine the sour cream, mayonnaise, salt and pepper, and mustard; blend well. Add the parsley, celery, green onions, red pepper, and relish to the potatoes in the bowl and toss gently with the dressing. Store in a covered bowl in the refrigerator.

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