Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Light Potato Salad


    Source of Recipe


    lhj.com

    1 pound small new potatoes
    1/4 cup light dairy sour cream
    1/4 cup plain low-fat yogurt
    1/4 cup chopped red sweet pepper
    1/4 cup chopped yellow sweet pepper
    1/4 cup thinly sliced celery
    1/4 cup julienne strips of carrot
    1/4 teaspoon salt
    1/8 teaspoon white pepper

    1. Scrub potatoes and place in a medium saucepan; add water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until just tender. Drain well; cool slightly. Quarter potatoes, leaving skins on the potatoes.
    2. Meanwhile, for dressing, in a large mixing bowl combine sour cream, yogurt, red sweet pepper, yellow sweet pepper, celery, carrot, salt, and pepper. Carefully stir quartered potatoes into dressing mixture. Cover and chill for 4 to 24 hours. (If the potato salad seems thick after chilling several hours, gently stir in 1 tablespoon milk before serving.) Makes 6 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 95, total fat: 1g, saturated fat: 0g, cholesterol: 3mg, sodium: 114mg, carbohydrate: 19g, fiber: 1g, protein: 3g, vitamin A: 25%, vitamin C: 43%, calcium: 3%, iron: 8%

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |