Kathy's potato salad
2 pounds baking potatoes, unpeeled and cut into 1/2-inch chunks 1/2 cup diced celery 1/2 cup diced carrots 1/4 cup light mayonnaise 1/2 cup light sour cream 1 teaspoon salt 1 teaspoon freshly ground black pepper
In a large pot, cover the potatoes with salted water. Bring to a boil and reduce the heat. Simmer for about 15 minutes, or until the potatoes are tender when pierced with the tip of a paring knife. Drain well.
While the potatoes are simmering, place the diced celery and carrots in a microwave-safe glass baking dish with 3 tablespoons of water. Cover the dish with plastic wrap and microwave on high for 3 to 4 minutes, or until the carrots and celery are crisp-tender.
In a large bowl, whisk together the sour cream and mayonnaise. Add the warm potatoes, carrots and celery and gently fold to combine. Add the salt and pepper. Cover and refrigerate at least one hour.
Makes 6 cups. Serves 12.
Per serving (1/2 cup): 94 calories, 2.7 fat grams, 17 carb grams, 2.4 fiber grams, 1.5 protein grams, 258mg sodium
Reach Kathy Manweiler at 316-268-6266 or email@example.com. For more Don't Say Diet recipes, visit the Alive & Well Web site at www.wichitaaliveandwell.com.