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Salads - Red Potato Salad



INGREDIENTS
  • 2 1/2 to 3 pounds new red potatoes
  • 3 cups plain low-fat yogurt
  • 2 teaspoons salt
  • 1/3 cup low-fat sour cream
  • 1 onion, finely chopped
  • 1/4 cup fresh chives, snipped
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon horseradish
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper

INSTRUCTIONS
Boil potatoes (leave whole or cut in half if large) with skins on until cooked but still a little firm. Drain and cool. If necessary, cut potatoes into bite-size chunks.
Mix remaining ingredients, add to potatoes, and toss to coat. Refrigerate for one hour or more.
Note: This potato salad is lower in fat, but not in flavor!
 
 
 
 
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 10
 
Print 3x5 recipe cards
 
 
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