Creamy Potato Salad

Serves: 8
Total Calories: 264


Creamy Dressing:
3/4 cup mayonnaise
1/2 cup plain yogurt
1 tablespoon Dijon style mustard
1 tablespoon cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1 1/4 teaspoons celery seeds
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Potato Salad:
2 pounds potatoes, peeled and cubed
4 slices bacon, cooked and crumbled
3 eggs, hard-boiled and crumbled
1 (2-ounce) jar pimientos, diced and drained
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 tablespoons chopped fresh cilantro or parsley
Creamy Dressing


Creamy Dressing:
Combine and chill until ready to toss with Potato Salad.

Potato Salad:
Cook potatoes in enough salted boiling water to cover for at least 10 minutes, or until tender; drain and cool. In large bowl, combine with remaining ingredients, toss gently, and chill.

Nutritional Facts:

Serves: 8
Total Calories: 264
Calories from Fat: 175

This Creamy Potato Salad recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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