Lighter Potato Salad

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Serving: Serves 8
Prep Time: 20 Minutes
Cooking Time: Cook 8 to 10 minutes.

Big Y Dig In -The Big Y Magazine June/July 2018

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Place potatoes in a large pot of salted water and bring to a boil over medium-high heat; cook for 8 to 10 minutes or until potatoes are tender when pricked with a knife. Drain and let cool. Once cool, place in a large bowl and add celery, onion, egg whites, pickles, capers and parsley.

4. In a medium bowl, combine sour cream, yogurt, mustard and salt and pepper to taste. Pour over potato mixture and gently stir to combine. Cover and refrigerate for 1 hour before serving.

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Nutrition Facts

Nutrition Information Per Serving Calories: 195 (Calories from Fat: 9)
Total Fat: 1g (Saturated Fat: 1g)
Protein: 10g
Total Carbohydrates: 43g (Dietary Fiber: 5g
Sugars: 6g)
Cholesterol: 5mg
Sodium: 219mg