Fourth of July Healthy Potato Salad
07/03/2008 | by Susan Powter
Filed under: | Red Potato Salad
Make tons applies to this simple, delicious baby red salad. Another, absolute in my fridge all summer long salad.
3 lbs small red potatoes cut in half
2 stalks celery, thinly sliced
1/4 cup thinly sliced red onion
1/4 cup seasoned rice vinegar
1/4 cup low-fat mayonnaise
1/2 cup nonfat soy sour cream
1/4 cup chopped parsley
1/2 tsp celery salt
1/2 tsp white pepper
Place potatoes in a large pot, cover with water, and bring to a boil.
Cook until tender, 15-20 minutes (depending on size of potatoes).
Drain and run cold water over them to cool.
Add remaining ingredients, chill and serve.
Serving Size 10 ounces
Servings per recipe 6
Total Fat 2.37 grams
Saturated fat 0.434 grams