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Tuesday, May 8, 2012

Low Fat Potato Salad




This is an update version of Mary's Potato Salad
The new version has less fat than the original and still has all the flavor you would expect in a southern classic potato salad.  Just in time for planning your Memorial Day celebration.






 Wash and place potatoes in large saucepan and cover with water. Boil potatoes for about 20 minutes or until fork tender. Wash eggs and place in small sauce pan, bring to a boil, cover and remove them from the heat  and let rest for 13 minutes. 




Drain water from potatoes and place in large bowl.  Smash the potatoes with masher. Leave potatoes lumpy.  



 Then add mayonnaise, yogurt, mustard, dill pickles, sweet pickles and olives.  Peel and chop eggs.  Throw those in the potato salad too!  Add your salt and pepper and adjust per your taste.  Mix everything together and taste!    Cover with plastic wrap and refrigerate until ready to serve.  Can be made a day ahead if needed.


Can you see the pickle? What about the olive, pimento and egg yolk?  This is so tasty and you cant tell any difference with the Greek yogurt added in place of half the mayonnaise!




The Recipe:

Low Fat Potato Salad

1.6 lb bag of baby Dutch or russet potatoes
2 eggs, hard boiled
1/4 cup mayonnaise
¼ cup non fat Greek yogurt
1/3 cup yellow mustard
1/2 cup dill pickles, chopped
1/2 cup sweet pickles, chopped
½ cup Spanish green olives with pimentos, chopped
1/2 teaspoon kosher salt
¼ teaspoon black pepper

Serves 6

 Wash and place potatoes in large saucepan and cover with water. Boil potatoes for about 20 minutes or until fork tender. Wash eggs and place in small sauce pan, bring to a boil, cover and remove them from the heat  and let rest for 13 minutes. Drain water from potatoes and place in large bowl.  Smash the potatoes with masher. Leave potatoes lumpy.   Then add mayonnaise, yogurt, mustard, dill pickles, sweet pickles and olives.  Peel and chop eggs.  Throw those in the potato salad too!  Mix everything together and taste!  Add your salt and pepper and adjust per your taste.  Cover with plastic wrap and refrigerate until ready to serve.  Can be made a day ahead if needed.

Happy Eating!




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