Try our newest mash-up! We peeled away the saturated fat and calories from this warm-weather classic.

Salad
Peeled potatoes > unpeeled potatoes
4 eggs > 2 eggs 

Dressing
1 1/2 cups mayonnaise > 3/4 cup reduced-fat mayonnaise plus 1/2 cup fat-free sour cream
1 teaspoon salt > 1/2 teaspoon salt 

Nutritional Highlights

Prep Time:30 min

Start to Finish:1 hr 30 min

makes:8 servings (3/4 cup each)

Salad
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) 

Dressing
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.

Nutritional Information

3/4 cup each: 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 % Daily Value Vitamin A 4%; Vitamin C 15%; Calcium 4%; Iron 4% Exchanges 1 1/2 Starch, 1 1/2 Fat Carbohydrate Choices 2