Tuesday, September 6, 2011

Low Fat Creamy Potato Salad

My favorite Potato Salad

6 medium potatoes
1/2 c lite mayo*
3/4 c low(or non) fat plain Greek yogurt
1 T Pickle Juice
1-2 T yellow mustard
1 pickle, minced
2 celery stalks, chopped
1/4-1/2 c green onions, chopped
2 hard boiled eggs, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste

Scrub your potatoes and score the peel with a sharp knife all the way around each one. Place in a large pot and cover with cold water. Bring the pot to a medium boil and allow them to cook until fork tender(about 15 minutes or so depending on the size)
Submerge into ice water and allow them to cool for a while.
The skins should slip off easily at this point, then cube them into your preferred sizes.
** If you have the time you can bake the potatoes to fork tender then skin and cube. Very yummy!

Place cubed potatoes, celery, onions and eggs in a large bowl.

Mix mayo, yogurt, pickle juice, mustard, garlic and onion powder, salt and pepper in a small bowl . Taste and adjust as needed, then pour over the top of the potatoes and gently toss to cover everything.

I place it in a decorative bowl and sprinkle paprika on the top

Refrigerate for at least 2 hours.

* you can use all greek yogurt in place of the mayo if you like!

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