Creamy French Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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This is one of those easy potato salads that's a perfect side dish for a barbecue. The bottled French salad dressing adds an unusual color and a slightly tangy flavor. I ususally serve this with grilled portobello mushroom sandwiches since my husband, Galen, and I are vegetarians. Sue-Marie Smith, Louisville, Colorado Ingredients:
6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds) |
1/2 cup low-fat sour cream |
1/3 cup light mayonnaise |
1/4 cup light french dressing |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon celery seeds |
1 cup chopped celery |
1 cup diced onion |
1/4 cup diced red bell pepper |
2 hard-cooked large eggs, chopped |
Directions:
1. Place potato in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until almost tender; drain well.
2. Combine sour cream and next 5 ingredients (sour cream through celery seeds) in a large bowl; stir in potato, celery, and remaining ingredients. Cover and chill at least 1 hour.
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