A Healthier Potato Salad
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What you'll need:
2 pounds small all-purpose white or red potatoes
1/2 cup chopped celery (about 2-3 medium stalks)
1/2 cup finely chopped red onion
1/4 cup chopped bread n butter pickles
1 large clove of garlic, minced
2/3 can large olives, halved
3 tablespoons sweet pickle relish
3 hard-cooked large eggs, chopped
3/4 cup low-fat mayonnaise
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce
Sprinkle or two of paprika
Instructions:
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10-15 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl. Add celery, onion, pickles, garlic, pickle relish, olives, and eggs; toss gently.
Combine mayonnaise, mustard, salt, hot sauce (if using) and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Sprinkle with paprika.
Cover and chill 1 to 24 hours.
Yield: 8 servings (serving size: 1 cup) - 4 WWP pts per 1 cup, vs 7 for a 1/2 c of the real deal.
Calories 210.8, Total Fat 10.3 g, Saturated Fat 1.6 g, Polyunsaturated Fat 4.2 g, Monounsaturated Fat 3.3 g, Cholesterol 85.5 mg Sodium 774.6 mg, Potassium 612.3 mg, Total Carbohydrate 27.1 g, Dietary Fiber 3.0 g, Sugars 1.6 g, Protein 5.1 g
This recipe is going to be paired up with tonights non-traditional Easter Dinner ~ BBQ! See you later for some good dinner grub :)
ooh, I like the addition of eggs in this. the egg yolks make it so creamy, and yolks are healthy, too!
ReplyDeleteHi Burp ~ love the name! I never thought about that with the yolks, but, you are right - they do make it creamier.
ReplyDelete