• If you're looking for a delicious side dish, try Nancy R.M.'s "American Potato Salad".

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled, cut into 1-inch chunks
  • 2 large eggs, hard-boiled
  • 2 tsp apple cider vinegar
  • 1/2 cup plain fat-free yogurt, Greek-style recommended
  • 1/4 cup fat-free mayonnaise
  • 3 tbsp sweet pickle relish
  • 1 1/2 tsp sugar
  • 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup celery, diced
  • 1/3 cup red onions, chopped
0 (Rated by 0 moms)
PREP TIME 25 Min READY IN 1 Hr 35 Min
COOK TIME 40 Min SERVINGS 8
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Salad
SEASON/OCCASION 4th of July
CUISINE American
DIETARY NOTES Vegetarian, Quick & Easy

Preparation

  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.
  3. Add yogurt, mayonnaise, relish, sugar, salt and pepper; stir until blended.
  4. Add potatoes, celery and onion to bowl; toss to mix and coat.
  5. Chop remaining egg white and egg; gently fold into potato salad.
  6. Cover and refrigerate until chilled.

Rating

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