Make low-fat potato salad using light sour cream.
They may look like simple picnic eats, but most potato salads call for an array of components that add to the fat and calorie content of the dish. A delicious potato salad consists of three fresh vegetables and one cream-based item that holds the ingredients together without overwhelming the flavors of the other items. Replace fattening mixtures of mayonnaise, buttermilk and mustard with sour cream for a healthier version of potato salad.
Instructions
1. Fill a tall pot with about 8 oz. of water. Add 2 tbsp. of salt. Rinse 3 lbs. of red russet potatoes under cold water to remove dirt. Pour the potatoes into the pot. Bring the water and potatoes to a boil on high heat.
2. Reduce the heat to a medium setting for about 15 minutes until the potatoes are slightly tender but still firm. Remove the pot from the heat and drain the potatoes in a colander.
3. Allow the potatoes to cool in the colander for about 20 minutes. Cut the potatoes into 1/2-inch pieces with a serrated knife when cooled. Pour the potatoes into a mixing bowl.
4. Chop 1/2 cup of celery and 1/2 cup of red onion into 1/4-inch thick pieces. Add the vegetables to the mixing bowl. Pour two cups of sour cream into the mixing bowl. Stir the ingredients to coat them in sour cream.
5. Add seasonings to the main ingredients such as salt, pepper, dill and paprika for enhanced flavor. Chill the potato salad in the refrigerator for about three hours until serving.
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