Festive Potato Salad

A creamy-style of potato salad for many occasions.


14 servings


8 medium red potatoes, cooked and cubed
2 celery ribs with leaves, thinly sliced
2 green onions with tops, chopped
4 hard-cooked eggs, chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 1/4 cups mayonnaise
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon each minced fresh basil, marjoram and dill or 1 teaspoon each dried basil, marjoram
and dill weed
1 teaspoon granulated (white) sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, coarsely chopped
1 cup frozen peas, thawed
1 cup (4 ounces) shredded cheddar cheese


In a large bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, sour cream, yogurt and seasonings. Pour over potato mixture; toss to coat. Gently stir in tomatoes, peas and cheese. Cover and refrigerate until serving.

Nutritional Information

1 serving (3/4 cup) equals 268 calories, 21 g fat (5 g saturated fat), 80 mg cholesterol, 284 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.

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