Source of Recipe
List of Ingredients
2-1/2 lbs. small new potatoes
1 large egg, hard-cooked, peeled and chopped
3 Tbs. fat-free mayonnaise
3 Tbs. nonfat sour cream
1/4 cup dill relish
1 Tbs. scallions, finely chopped
2 Tbs. prepared mustard
1 tsp. dried tarragon
Place potatoes in a steamer basket over boiling water. Cover pan and steam about 20 minutes or until just tender. Drain potatoes and rinse under cold running water to cool. Combine remaining ingredients with salt and pepper to taste in a bowl. Peel potatoes and cut into 1/2 inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Makes 8 servings
3 POINTS per serving TOTALLY Core!