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| GUILT FREE POTATO SALAD | |
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8 med. potatoes 4 hard boiled eggs 1/4 c. Italian dressing 2 lg. stalks celery, diced 2 tbsp. onion, minced 1/3 c. low-fat yogurt 1/4 c. mayonnaise 2 tsp. sugar 2 tbsp. vinegar 1 tbsp. parsley 1 tsp. prepared mustard Salt and pepper Boil potatoes just until tender; cool. Peel potatoes. In large bowl, mix potatoes, eggs, celery, onion, and dressing. This mixture can be marinated 1 hour to 2 days. In small bowl or blender, mix yogurt, mayonnaise, sugar, vinegar, mustard, and seasonings. Add to potatoes and blend. Garnish with cucumber slices. | |
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recipe reviews #69814
Susdal (Georgia) says:
Since I love a creamy potato salad, so I eliminated the Italian dressing altogether and changed the yogurt and mayo to 1/4 cup non-fat Greek yogurt and 1/3 cup mayo plus 2 tbsp. reduced-fat mayo. In the past, I would have used 2 cups of full-fat mayo. I think it turned out great, and even though I didn't eliminate the fat, it was greatly reduced. I will make it again.
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