SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.5
  • Total Fat: 6.3 g
  • Cholesterol: 93.6 mg
  • Sodium: 826.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.9 g

View full nutritional breakdown of Creamy Lightened Up Potato Salad calories by ingredient
Report Inappropriate Recipe

Creamy Lightened Up Potato Salad

Submitted by: DENIMANDPEARLS

Introduction

My mom's potato salad, lighted up using greek yogurt and olive oil mayo instead of the full-fat stuff. My mom's potato salad, lighted up using greek yogurt and olive oil mayo instead of the full-fat stuff.
Number of Servings: 12

Ingredients

    Red Potato, 3 lbs
    Scallions, raw, 5 medium (4-1/8" long)
    Egg, fresh, 5 large
    Chioban Non-fat Greek Yogurt, 1/2 cup
    *Kraft Mayo with Olive Oil (reduced fat mayonnaise), 3/4 cup
    *Grey Poupon Dijon Mustard, 8 tsp
    *Ground Mustard Powder, 2 tsp
    Celery seed, .5 tbsp
    *Celery Salt, 2 tsp
    Salt, 1 tbsp
    *Pepper, white, .5 tbsp
    *Claussen Sweet Pickle Relish, 2 tbsp

Directions

Put potatoes in large pot and cover with cold water. Put on the stove to boil. Once water comes to a boil, add eggs. Boil potatoes and eggs until potatoes are fork tender. I use the baby potatoes - if using larger potatoes, allow potatoes to boil for 5-10 minutes before adding eggs.

Once potatoes and eggs are cooked, rinse with cold water and allow to cool. In the meantime, thinly slice green onions and mix onions and remaining ingredients together in a large bowl. Cube cooled potatoes and eggs and mix with prepared dressing. Allow the potato salad to sit in the refrigerator for 2-4 hours before serving.

Makes 12 1/2 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DENIMANDPEARLS.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe