I’ve been thinking about potato salad all day. I boiled potatoes yesterday to have on hand as ingredients for breakfast and lunch for the hubby and I had hard boiled eggs. Every time I opened the refrigerator they just insisted on being made into something yummy. We’re not huge mayo fans here so I had to scour the refrigerator and finally found a tiny bottle in the back and I was set.
Can you make this lighter? Sure, use light mayo instead of regular and non-fat yogurt instead of low fat. You could also change the yogurt to mayo ratio from 1 to 1 to 1-1/2 to 1/2; but 1:1 was pretty darn perfect. You could also split this into two servings, but I ate this for dinner and it was just the right size.
Did the yogurt change the taste? Nope, I really couldn’t taste it at all which was perfect. For a change, add herbs to add some new flavors. Sorry for the crummy photos. I decided to do this at 10pm with leftovers in the fridge and a camera with almost dead batteries.
- 8 oz boiled potatoes, chopped
- 1 stalk celery, chopped
- 1 hard boiled egg, reserve yolk and chop whites
- 1 dill pickle, chopped
- ⅛ cup red onion, chopped
- ⅛ cup mayonnaise
- ⅛ cup plain low fat yogurt
- 1 tsp Grey Poupon or similar grainy mustard
- salt & pepper to taste
- Combine potatoes, celery, egg whites, onion, and pickle in a bowl.
- In a separate bowl, smash egg yolk and add mayo, yogurt, and mustard. Mix well.
- Pour mayo mixture onto potato mixture and gently combine.
- Salt and pepper to taste.
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