Author: Cook Once, Eat For A Week by Jyl Steinback, America's Healthiest Mom
Recipe type: Salads
Potato salad with a twist - hearty enough for a meal. Make ahead; Low fat.
3 cups diced red potatoes
1½ cups cubed, cooked low fat chicken breast
1 teaspoon dried parsley
½ cup nonfat sour cream
¾ cup chopped green onions
¼ cup nonfat mayonnaise
Celery seeds to taste
1½ teaspoons cider vinegar
Pepper to taste
1 teaspoon Dijon mustard
2 tablespoon sweet pickle relish
Place diced potatoes in saucepan; cover with water.
Bring water to a boil; reduce heat to low, cover and simmer just until potatoes are tender, 4 to 5 minutes. Drain and cool.
Combine sour cream, mayonnaise, vinegar, mustard and pickle relish in medium bowl; mix well. Add remaining ingredients and potatoes; toss carefully until ingredients are well mixed. Cover and refrigerate at least several hours before serving. Store in refrigerator up to 1 week.