Creamy Potato Salad Recipe
Creamy Potato Salad has a nice taste. The touch of chopped egg improves the taste of Creamy Potato Salad. The Creamy Potato Salad is a simple and easy to make dish.
Ingredients
4 medium potatoes
1 cup sliced celery
1/4 cup finely chopped onion
2 tablespoons dill or sweet pickle relish
1/2 cup reduced calorie mayonnaise
1/2 cup plain low fat yogurt
2 tablespoons skim milk
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon celery seed
1 hard cooked egg, chopped
Directions
Scrub potatoes.
Cook potatoes, covered, in boiling water for 25 to 30 minutes or till tender.
Drain and cool.
Peel and cube potatoes.
Transfer to a large bowl.
Stir in celery, onion, and pickle relish.
In a small mixing bowl combine mayonnaise, yogurt, milk, mustard, salt, and celery seed.
Pour over potatoes.
Toss lightly to coat potatoes.
Carefully fold in chopped egg.
Cover and chill for 4 to 24 hours.
Cook potatoes, covered, in boiling water for 25 to 30 minutes or till tender.
Drain and cool.
Peel and cube potatoes.
Transfer to a large bowl.
Stir in celery, onion, and pickle relish.
In a small mixing bowl combine mayonnaise, yogurt, milk, mustard, salt, and celery seed.
Pour over potatoes.
Toss lightly to coat potatoes.
Carefully fold in chopped egg.
Cover and chill for 4 to 24 hours.
