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All-American Light Potato Salad

All-American Light Potato Salad
This Recipe Is:

WebMD Recipe

The great thing about this recipe is you don't have to boil the potatoes!

Prep: 10 minutes | Cook: 10 minutes | Total Time: 1 hour 20 minutes
  • russet potatoes, with skin (large pink or white potatoes can be substituted)
  • 1/4 cup
    light mayonnaise
  • 1/4 cup
    fat-free sour cream
  • 1 tablespoon
    honey mustard, (add 1 more tablespoon, if desired)
  • 1/4 teaspoon
    black pepper
  • 1/2 teaspoon
    salt, (optional)
  • 1/2 cup
    celery, diced or chopped
  • 1/3 cup
    red bell pepper, diced or chopped
  • 1/3 cup
    green onions, chopped
  • 1 tablespoon
    fresh parsley, chopped (regular or Italian)
  • 1/2 teaspoon
    paprika, optional
  1. Wash the outside of potatoes well, then cut into 1-inch cubes. Add potato pieces to a large, microwave-safe vegetable-cooker container. Cover and cook on HIGH for about 6 minutes. Stir potatoes, cover cooker, and cook on HIGH until potatoes are just tender (about 4-6 minutes more).
  2. While potatoes are cooling, add mayonnaise, sour cream, honey mustard, pepper and salt (if desired) to large bowl. Whisk to combine.
  3. Stir in cooled potatoes, celery, bell pepper, green onions and parsley. Cover and chill until ready to serve (at least an hour). Sprinkle a dash or two of paprika over the top before serving, if desired.
Nutritional Information

Makes: 8 servings
Serving Size: 3/4 cup
  • Calories148
  • Protein3 g
  • Carbohydrates29 g
    • Dietary fiber3 g
  • Fat2.3 g
    • Saturated fat0.3 g
  • Cholesterol0 mg
  • Sodium89 mg (216 mg if the salt is added)
  • Calories from Fat14%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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