8 medium round red potatoes
¼ c. green onions, chopped
1 T. jar pimiento, drained and diced
½ c. non-fat mayonnaise
¼ c. non-fat sour cream
1 T. sugar
¼ c. plain low fat yogurt
2 T. prepared mustard
1 T. white vinegar
¼ t. pepper
½ t. celery seeds
1/8 t. garlic powder
Cut potatoes in half and place in a medium saucepan. Add water to cover. Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender. Drain and cool. Combine potatoes, chopped green onions, and pimiento in a large bowl. Toss gently. Combine mayonnaise and the rest of ingredients; stir well. Add to potato mixture, tossing gently to coat evenly. Cover and chill.
Makes 8 - ¾ cup servings.
Nutrition Information: 190 calories; 0 g fat; 0 mg cholesterol; 210 mg sodium; 39 g carbohydrates; 3 g fiber; and 5 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.