This creamy, skinny potato salad is a welcome addition to almost all your summertime activities. Only we have to know how many calories it has.
I think there is a million ways to make potato salad. It certainly is a very versatile dish. I start off with a mayonnaise base and build onto that. I like to add celery and boiled eggs. The next time you are making potato salad why not add a bit of Cajun seasoning? Also try the reduced fat mayonnaise. Try to cut the calories and fat where ever you can without sacrificing the flavor is very hard to do. I would try this instead of your usual potato salad. See if your family notices. I doubt it. Mine certainly did not.
Skinny Potato Salad
Ingredients:
6 medium red potatoes peeled
1 cup reduced fat mayonaise
2 stalks celery diced
3 green onions diced
1/4 cup pickle relish
2 hard boiled eggs peeled and chopped
1 tablespoon yellow mustard
1/2 teaspoon pepper
1 teaspoon salt
Directions:
In a four quart sauce pan add potatoes and enough water to cover by 1 inch turn burner to high and cook until tender about 20-30 minutes. Allow to cook and dice. In a large bowl combine potatoes, mayo, celery, onions, relish, eggs mustard, pepper and salt. Toss gently to mix. Cover and refrigerate at least two hours.
Peace be with you,
Veronica
