Deanna the Chef

Deanna's Creamy Traditional Potato Salad

Serves 10 (serving size: generous ¾ cup) Yield: 8 cups

SmartPoints per serving: ③ ③ ①

 

 

• 2 pounds red potatoes cut into ½-inch pieces (about 6 medium or 4 large)

 

Dressing:

• 3/4 cup Miracle Whip light dressing

• 1/2 cup plain nonfat yogurt, regular or Greek

• 1/3 cup reduced-fat sour cream

• 3 tablespoons yellow mustard

• 1 tablespoon white wine vinegar or cider vinegar

• ½ teaspoon celery seeds

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon garlic powder

 

Vegetables:

• 1 cup finely diced celery

• 1 cup finely diced bell pepper (any color)

• ¼ cup chopped green onions

 

Instructions:

Place potatoes in a large saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over high heat. Reduce heat to medium, and gently simmer, uncovered, 8 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.

 

Meanwhile, place all dressing ingredients in a large bowl; stir with a whisk. Add cooled potatoes and diced vegetables (and any additions below); toss gently to coat. Taste and adjust salt and pepper as desired.  Serve chilled.

 

Optional additional ingredients:

• ½ cup finely diced tomato

• 2 tablespoons capers, chopped if desired

• ¼ cup chopped green or black olives

• ½ cup water-packed artichoke hearts, chopped

• ¼ cup dry or water-packed sundried tomatoes, finely diced

• 2 hard-cooked eggs, chopped (may affect SmartPoints)

• ¼ cup diced crisp-cooked turkey bacon (will affect SmartPoints)

 

Potato salad can be kept in a covered container in the refrigerator for up to 3 days.

 

From the Kitchen of Deanna Cichon