Mashed Potato Salad
Yield: 6 servings
5 red potatoes (about 1 1/2 pounds)
5 Yukon Gold potatoes (about 1 1/2 pounds)
2 tablespoons butter
Salt
Ground black pepper
1/2 cup mayonnaise
1/4 to 1/2 cup prepared mustard
1/2 cup sour cream
1 rib celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, finely chopped
Peel potatoes if desired; cut into cubes. Place in a large saucepan; cover
with water. Bring to a low boil over medium heat; cook until tender.
Drain; transfer potatoes to a large bowl. Mash hot potatoes with butter
and salt and pepper to taste. Stir in mayonnaise, mustard and sour cream,
mixing well. Stir in celery, onion, pickles and green pepper. Serve warm
or at room temperature.
Per serving: 419 calories; 23g fat (49 percent calories from fat); 7g
saturated fat; 25mg cholesterol; 5.5g protein; 47.5g carbohydrate; 4g
sugar; 4g fiber; 288mg sodium; 52mg calcium; 1078mg potassium.
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