Vegetable Potato Salad
Find a Conversation
|Sun, 07-31-2011 - 7:39pm|
Vegetable Potato Salad.
1 pound red or white potatoes, peeled
1/4 cup diced celery
1/4 cup diced green peppers
1/4 cup diced red peppers
1 1/2 teaspoons basil
3 tablespoons sour cream
1/3 cup low-fat Italian dressing
2 teaspoons mustard
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
paprika and fresh herbs, optional
Cut potatoes into 1 1/2- 2 inch cubes. Cook potatoes in a large pot until tender, about 10 minutes. Do not overcook.
Drain the potatoes and let them cool.
In a large bowl, combine the potatoes, celery, green and red peppers and basil.
In a small bowl, stir together sour cream, Italian dressing, mustard, seasoned salt, brown sugar, and pepper. Pour the dressing over the potatoes and toss gently until thoroughly coated. Refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika and garnish with fresh herbs.