 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
This is my standard potato salad now because so many people have complimented it. Switch out the non-fat yogurt or mayo depending on your health/taste preferences. I really really like the combo. A bit lighter, but have the tang from the yogurt and richness of the mayo. Ingredients:
5 large idaho potatoes, diced 1/2 inch |
1/2 sweet onion, diced fine |
4 eggs |
1 cup nonfat yogurt |
1/2 cup mayonnaise |
3 celery ribs, diced fine (optional) |
1/2 cup dijon mustard or 1/2 cup yellow mustard |
1 tablespoon cajun seasoning (or to taste) |
2 tablespoons capers |
1 teaspoon caper liquid |
1 teaspoon salt (or to taste) |
1 teaspoon pepper (or to taste) |
Directions:
1. Get large pot of cold salted water (a tbsp or two is fine) and put on high heat with diced potatoes and eggs inside.
2. Once water comes to a boil set a timer for 5 minutes. Take eggs out and let cool in a bowl after timer goes off. When eggs are cooled dice.
3. Continue to cook potatoes until they are tender, then drain.
4. Combine all ingredients, taste and season. If you're refrigerating the salt may mellow as it is refrigerated. Found that out when I thought I'd overseasoned once. Salting the potatoes during cooking prevents too much salt change.
|
|