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Red Potato Salad with Chicken

Categories: Entertaining, Fourth of July, Make ahead
Type: Side Dishes

Red potato salad with chicken will be a big hit with your family on a warm evening.

Serves: Serves: 6


  • 3 cups diced red potatoes
  • 1/2 cup nonfat sour cream
  • 1/4 cup nonfat mayonnaise
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon dried parsley
  • 3/4 cup chopped celery
  • 1/2 cup chopped green onions
  • Celery seeds to taste
  • Pepper to taste
  • 1 1/2 cups cubed, cooked low-fat chicken breast

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  1. Place diced potatoes in saucepan; cover with water.
  2. Bring water to a boil; reduce heat to low, cover and simmer just until potatoes are tender, 4 to 5 minutes. Drain and cool.
  3. Combine sour cream, mayonnaise, vinegar, mustard and pickle relish in medium bowl; mix well.
  4. Add remaining ingredients and potatoes; toss carefully until ingredients are well mixed.
  5. Cover and refrigerate at least several hours before serving. Store in refrigerator up to 1 week.
  • Did you know that about 27 billion potatoes are grown each year in Idaho?

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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