Tuesday, November 16, 2010

Creamy Marinated Potato Salad

I absolutely LOVE potato salad of any kind!  This one was really easy to make, and again, mostly stuff you will have in your kitchen anyway! It also has a little different taste than the typical potato salad you buy at the store!

This recipe also has some directions if you want to make it a day ahead: prepare as directed, cover and refrigerate. Moisten  with one to two tablespoons of milk if it is dry!

Creamy Marinated Potato Salad from Pillsbury's Fast & Healthy Cookbook
Creamy Marinated Potato Salad
Serves 12
Total Time: 30 minutes

  • 1 1/2 pounds small red potatoes (8 to 12 potatoes)
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 4 hard-cooked eggs
  • 8 medium green onions, sliced (1/2 cup)
  • 1 medium stalk celery, sliced (1/2 cup)
  • 1 small red bell pepper, coarsely chopped 
  • 3/4 cup fat-free mayonnaise or salad dressing
  • 1/4 cup fat-free sour cream
  • 1 teaspoon sugar
  • 2 teaspoons prepared horseradish
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon coarse ground black pepper
In 4-quart saucepan or Dutch over, place potatoes and enough water to cover. Heat to boiling. Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat.

Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.

In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
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