Can't forget potato salad for the 4th of July! This potato salad is very creamy and flavorful because of the low-fat mayonnaise mixture. I made this salad the old-fashion way with dill pickle relish, eggs and mustard. It is very tasty and it would definitely go with anything grilled.
Happy 4th of July! Independence Day for all!
Ingredients:
2 pounds small red potatoes, scrubbed
1 tablespoon white vinegar
1 teaspoon organic canola oil
1/2 cup celery, chopped
1/3 cup red onion, finely chopped
2 tablespoons dill pickle relish, drained
3 hard-boiled large eggs, chopped
1/2 cup low-fat mayonnaise
1/4 cup non-fat Greek yogurt
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and do not peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish and eggs; toss gently.
Combine mayonnaise, yogurt, mustard, salt and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 3 hours or overnight. Enjoy!
No comments:
Post a Comment