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Salsa Potato Salad

By: Janet Lewis  
"'Summer is a great time for potato salad but making it with regular mayonnaise adds too much fat,' writes Janet Lewis of Bangor, Pennsylvania. 'Salsa perks up this version and disguises the fact that it uses fat-free items.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 80 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 7 servings
 

Ingredients

  • 1/3 cup fat-free mayonnaise
  • 2 tablespoons fat-free sour cream
  • 1/4 cup salsa
  • 1 tablespoon minced fresh parsley
  • 3 cups cubed cooked unpeeled potatoes
  • 1 celery rib, thinly sliced
  • 1/4 cup chopped onion
  • 1/2 cup reduced fat shredded Cheddar cheese

Directions

  1. In a bowl, combine the mayonnaise, sour cream, salsa and parsley. In a large bowl, combine the potatoes, celery and onion. Add dressing and toss to coat. stir in cheese. Cover and refrigerate for at least 1 hour before serving.

Footnotes

  • Nutritional Analysis: One serving (1/2 cup) equals 92 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 212 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2007 by evangelinerose1 
This is really good! I used miracle whip instead of mayo, left out the parsley and cheese, and... MORE

 
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