Wednesday, June 1, 2011
Traditional Potato Salad
Yields for 6
4 large potatoes (yellow or red, not russet)
1/2 cup low-fat sour cream (or substitute plain, low-fat yogurt)
1/2 cup low fat Mayo or miracle whip
3 large dill pickles, diced
2 celery sticks, chopped
1/4 onion, chopped
4 Hard Boiled Eggs
1 Tbs. Sugar
Large spoonful of yellow Mustard
Boil the unpeeled potatoes for 45 min.-1 hour, or until a fork stuck in them goes in easily. Peel the potatoes and chop into cubes. Put potatoes, in a large bowl and season with salt and pepper. Chop the hard boiled eggs and add them to the potato mixture. Add onion, celery, and dill pickles.
In a separate bowl, combine the mayo, sour cream (or yogurt), mustard, and sugar. Mix well and then fold into potato mixture. Refrigerate 5-8 hours.
*It is best to store your bag of potatoes in a dark cool area