Potato Salad
Made with yogurt in place of full-fat mayonnaise, this family favorite can be part of a healthy lifestyle.
$0.56 per hour
Ingredients
- 4 medium potatoes (red or yellow potatoes work best)
- 1 small onion
- 2 Tablespoons sweet pickle relish
- 1 medium celery stalk
- 1/4 cup light mayonnaise
- 1/2 cup plain low-fat yogurt
- 1 Tablespoon yellow mustard
- 1/2 teaspoon garlic powder (or 1 tsp minced or 2 cloves)
- dash black pepper
- 2 hard-boiled eggs
Instructions
- Scrub potatoes. Place in a saucepan and add water. Heat to boiling and cover. Cook until tender, about 30-35 minutes. Drain and cool.
- While potatoes are cooking, chop the onion and celery into small pieces.
- When the potatoes are cooked and cooled, slice or cube them (leave skin on to retain fiber and nutrients). Place potatoes, onion, relish, and celery in large bowl.
- In separate bowl, mix mayonnaise, yogurt, mustard, garlic, and pepper.
- Cut hard-boiled egg into small pieces and add to potatoes. Add mayonnaise mixture. Stir until potatoes are well coated.
- Chill, then serve.
Nutrition Label
Serving: 0.5 cup
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