Low Fat Red Potato Salad
Ingredients:
Makeover version: (makes 10 servings, 4 pts each!)
- 3 lbs. red potatoes, quartered with skins on
- 1 c. non-fat sour cream (yes, I used low-fat this time because that's what my mom had in her fridge)
- 1/2 c. non-fat Greek yogurt
- 4 hard boiled eggs, diced
- 1 bundle green onions, diced
- 2-3 T. dill (we like a lot in our family)
- 1 t. salt
- 1/2 t. black pepper
- 2-4 T. skim milk, to thin
Original recipe: substitute 1 c. mayonnaise and regular sour cream for the greek yogurt and non-fat (or low-fat) sour cream.
**WW comparison: original recipe has 10 points per serving, makeover version is only 4 pts per serving! Tastes like a bargain to me!
Directions:
1. Wash potatoes and cut into quarters, leaving skins on. Place in a large pot with enough water to cover. Bring to a boil, then reduce heat to medium-high and boil for about 7-8 minutes, or until fork-tender. Remove from heat, drain, and place in the fridge.
2. Meanwhile, boil the eggs by placing in a medium saucepan with enough water to cover. Bring to a rolling boil, then remove from heat, cover, and let sit for 15 minutes. Submerge in an ice water bath, then peel and dice.
3. In a large bowl, combine sour cream, yogurt, green onions, spices, and eggs. Mix well, smashing the egg yolks slightly to allow to mix with the sauce. Add a little milk to thin slightly.
as long as I can remember, my mom has had this big orange
Tupperware bowl... I absolutely love it.
4. Gently fold potatoes into the sauce mixture. Refrigerate for at least 30 minutes before serving.
save a few of the chopped green parts of the onion for garnish
because it just looks pretty
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