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9 servings, 3/4 cup each
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If using large potatoes, cut them into quarters before cooking as directed.
The potatoes will firm up once they cool. For this reason, the dressing is added to the potatoes while they are still warm, allowing it to seep into the potatoes.
This low-sodium potato salad includes a variety of vegetables in addition to the potatoes, which are a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It tastes as good as it looks. I used baby bells to get multi-colors without sacrificing balance.
This was yummy! The combination of the sour cream and dijon mustard give this a nice creamy tang, but the italian salad dressing this it out so it isn't too thick. Definitely needed to add salt and pepper but other than that, I made the recipe as is. Delicious!