Appetizers / Soups / Salads

Ruth's Fresh Potato Salad is for Salad.

Ruth's Fresh Potato Salad takes 20 minutes to prepare.

Ruth's Fresh Potato Salad takes 15 minutes to cook.

Ruth's Fresh Potato Salad makes 11 servings.

The ingredients for Ruth's Fresh Potato Salad are:

Potato, raw, 8 medium (2-1/4" to 3-1/4" dia.)
water for cooking
Carrots, raw, 2 medium, shredded
Celery, raw, 3 stalk, large (11"-12" long). diced
Bean sprouts, 1 cup
Dill Pickles, 4 small, diced
Fresh Chives, 2 tbsp chopped
Albertson's nonfat sour cream, 3/4 cup
Yellow Mustard, 1/4 cup
Celery seed, 1/2 tbsp
Salt, 2 tsp
Pepper, black, 0.5 tsp

Here is how you make Ruth's Fresh Potato Salad:

Scrub potatoes; cut out eyes & imperfections but otherwise leave skin on. Cut into cubes. Put into pot with water, bring to boil, turn down heat & simmer till tender.Meanwhile, prepare raw veggies & combine in large bowl. Add diced pickles & chives, then sour cream, mustard, salt & pepper. Drain boiled potatoes & mix in with the rest. Add a splash of pickle brine if extra liquid is needed. Adjust seasonings to taste.Makes 11 3/4-cup servings.Number of Servings: 11Recipe submitted by SparkPeople user RUTHXG.

The nutritional information for Ruth's Fresh Potato Salad is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 155.4

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 742.2 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 4.8 g
• Protein: 5.4 g

The dietary needs meet for Ruth's Fresh Potato Salad is Vegetarian