Saturday, June 13, 2009

Creamy Potato salad

• 6 Round potatoes

• 2 tbsp Prepared mustard

• 1 tbsp White wine vinegar

• 1/4 Cup low-fat sour cream

• 1/4 Cup chopped green onions

• 2 Ounces diced pimiento, drained

• 1/2 tsp Salt

• 1/2 Cup nonfat mayonnaise

• 1/8 tsp Garlic powder


•Place cut red potatoes in a water filled saucepan and bring it to boil for 15 to 20 minutes until tender.
•Drain and cool it for a while.
•Mix potato, pimiento and chopped green onions in a large bowl; toss gently.
•Combine mayonnaise and stir well. Then add to potato mixture.
•Cover and chill. Serve.


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