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New Potato Salad with Dried Tomatoes

New Potato Salad with Dried Tomatoes New Potato Salad with Dried Tomatoes New Potato Salad with Dried Tomatoes

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.













Low Cholesterol, Trans-fat Free, Good source of fiber


3 pounds new potatoes
small, scrubbed, quartered
1 ½ teaspoons salt
1 ounce dried tomatoe halves
cup water
2 tablespoons olive oil
1 ½ cups celery
½ cup celery leaves
4 each scallions, spring or green onions
sliced with some of the green
¼ cup dill weed
fresh, snipped or 1 tablespoon dried
cup sour cream
reduced fat
cup yogurt, low-fat
1 tablespoon horseradish
white, prepared
¼ teaspoon black pepper


Place potatoes in a large kettle with enough water to cover.

Add ½ teaspoon of the salt.

Partially cover and bring to a boil over high heat.

Boil gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl.

Cover with boiling water.

Let stand 10 minutes.

Drain potatoes well; return to pot.

Sprinkle olive oil and ½ teaspoon of the salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes.

Stir in celery, celery leaves, green onions, and dill.

Spoon into large bowl; cover and refrigerate at this point if preparing ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining ½ teaspoon salt in a small bowl.

Pour over potato mixture and toss gently to coat.

Cover and refrigerate up to 24 hours.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 20924% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 484mg 20%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 41%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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