Low Fat American Potato Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Delicious, low fat, quick and easy potato salad. Ingredients:
2 lbs uncooked yukon gold potatoes, peeled, cut into 1-inch chunks (es) |
3 large eggs, hard-boiled |
2 teaspoons red wine vinegar |
3 tablespoons jarred hot pepper juice (optional) |
1/2 cup plain fat-free yogurt, greek-style recommended |
1/4 cup olive oil mayonnaise |
3 tablespoons sweet pickle relish |
2 tablespoons dijon mustard |
1/2 teaspoon table salt |
1/2 teaspoon black pepper, freshly ground |
1/2 cup uncooked celery, diced |
1/3 cup onion |
Directions:
1. Place potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.
2. Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg with vinegar until smooth. Add yogurt, mayonnaise, relish, Splenda, salt and pepper; stir until blended.
3. Add potatoes, celery and onion to bowl; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.
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