"Healthified" Classic Potato Salad

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Prep Time: 30 min
Total Time: 1 hour 30 min
Makes: 8 servings (3/4 cup each)

6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

1. Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
2. In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
3. Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

If dressing is too thick, stir in 1 to 2 tablespoons skim milk just before serving.

Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 370mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 3g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 4%; Iron 4% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.