Sour Cream & Onion Potato Salad

4 Points

Prep Time: 0:15 Cook Time: 0:20 Total Time: 0:35 Difficulty: Easy Servings: 8 Source:

Ingredients

2 pounds yukon gold potatoes, unpeeled

1/2 cup reduced-fat sour cream

1/4 cup light mayonnaise

1 tsp table salt

1/2 tsp black pepper

1/2 tsp garlic powder

2/3 cup scallions, chopped

1/2 cup celery, chopped

2 Tbsp chives, thinly sliced

Directions

Cut the potatoes into quarters and place in a large saucepan. Cover the potatoes with cool water; bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are just tender, 17 to 20 minutes. Drain the potatoes and cool slightly.

In a large bowl, stir together the sour cream, mayonnaise, salt, black pepper, and garlic powder. Remove and discard the skins from the potato quarters; chop the potato quarters into bite-sized pieces. Add the chopped potatoes, scallions, and celery to the sour cream mixture; toss gently to coat. Spoon the potato salad into a serving bowl; garnish with the chives, if desired.

Serving size: about ¾ cup

Nutrition

4 smart points