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Creamy Mustard-Dill Potato Salad

Source of Recipe

WW Quick, Light and Healthy Cookbook


Recipe Introduction

6 servings(1/2c per)2 points per

List of Ingredients

2(15oz) cans whole baby potatoes, drained and quartered
1/2 c sliced celery
1 TBS minced onion
1/4 c reduced-fat mayonaise
1/4 c nonfat sour cream
1 TBS mustard
2 tsp minced fresh dillweed or 1/2 tsp dried dillweed
1/8 tsp pepper


Recipe

Combine first 3 ingreds. in a large bowl. Combine mayo and remaining 4 ingreds., stirring well. Add mayo mixture to potato mixture; toss gently until combined. Cover and chill
at least 2 hour.