Light Summer Potato Salad Recipe

Name: Light Summer Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds Red Skin New Potatoes; 1 Tablespoon Kosher Salt; 1/2 teaspoons Black Pepper; 6 whole Eggs, Hardboiled; 2 stalks Celery, Chopped; 3 whole Green Onions, Sliced; 1 cup Light Mayonnaise; 2 cups Light Sour Cream; 2 Tablespoons Fresh Chopped Parsley; 1/2 teaspoons Dried Dill Weed

Servings: persons

5 pounds Red Skin New Potatoes
1 Tablespoon Kosher Salt
1/2 teaspoons Black Pepper
6 whole Eggs, Hardboiled
2 stalks Celery, Chopped
3 whole Green Onions, Sliced
1 cup Light Mayonnaise
2 cups Light Sour Cream
2 Tablespoons Fresh Chopped Parsley
1/2 teaspoons Dried Dill Weed

1
Scrub, but do not peel potatoes. Boil in salted water until tender. (Time will depend on size of potatoes.)
2
Drain and let sit until cool to touch. When they are cool, cut into bite-sized chunks and place in large mixing bowl. Sprinkle with salt and pepper and mix gently.
3
Chop eggs and add to mixing bowl, followed by celery and green onions. Mix these ingredients into the potatoes.
4
Don't worry about getting them evenly distributed; there's more stirring to come.
5
Add the mayonnaise and sour cream, mixing them together and then into the potatoes.
6
Finally add the parsley and dill weed, making sure all ingredients are thoroughly mixed.
7
Chill. This is good right away or better after the flavors have a chance to blend.

1332

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds Red Skin New Potatoes, 1 Tablespoon Kosher Salt, 1/2 teaspoons Black Pepper, 6 whole Eggs, Hardboiled, and more.

Yes, Light Summer Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Light Summer Potato Salad

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