Val’s Potato Salad

Although I firmly believe “Fat is Flavor” this fabulous merge of three different recipes is accidentally lower in fat than most of its kind.

2 lbs red potatoes, boiled, cubed and cooled
1/4 c chopped green onions (or 1/2 c grated white onion)
1/2 c lowfat mayo
1/4 c. plain low or nonfat yogurt
1/4 c. lowfat sour cream
2T dijon mustard
1T vinegar
1t salt
1/2 t pepper
2 stalks celery, chopped (1c)
4 hardcooked eggs (3 diced, 1 sliced)

Boil potatoes, cool on a cookie sheet to make them a little drier. Don’t over or undercook–should not be crunchy or even very firm, but should keep form if dropped on counter but smash easily with a fork. Check often when cooking.

Mix the remaining ingredients except sliced egg, put in serving bowl. Place sliced egg on top, cover with plastic wrap and refrigerate at least 4 hours before serving.

Source: My own multi-recipe hodgepodge

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