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Creamy Potato Salad Recipe

Creamy Potato Salad Recipe

10 servings



1 1/2 pounds russet potatoes, peeled, cooked, cubed, warm

1 cup sliced celery

1/2 cup sliced green onions

1/4 cup each: chopped green and red bell pepper, sweet pickle relish

2 hard cooked eggs, chopped

4 slices bacon, fried, well drained, crumbled

1 cup fat-free mayonnaise

1/2 cup fat-free sour cream

2 tablespoons cider vinegar

1 tablespoon yellow mustard

1/2 teaspoon celery seeds

Salt and pepper, to taste


Combine vegetables, pickle relish, eggs and bacon in bowl. Mix in combined remaining ingredients, except salt and pepper, season to taste with salt and pepper.

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