Potato Salad, A lighter style (inspired by Recipe from Bobby Deen's show)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large Eggs6 small red potato juice from ˝ lemon 2 stalks celery 1/2 cup, chopped Onions˝ cup frozen peas (thawed)2 tbsp Dijon Mustard 2 tbsp Hellman's Light Mayonnaise1 tsp Lemon Zest (Shredded Lemon Peel)1/2 cup OIKOS Greek Yogurt Plain Nonfat 1 tsp Lemon Pepper1 tbsp Bolthouse Farms Creamy Honey Mustard Yogurt Dressing1 tbsp pepper, black, 1 tsp salt
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Place eggs in cold water heat to boiling, boil about 12 minutes for hard boiled eggs. Let cool. Peel and cut into small pieces. Mix together the mayonnaise, yogurt, yogurt dressing, Dijon, lemon pepper seasoning, pepper, salt, lemon zest and lemon juice in a large bowl.
Mix together the celery, peas, onions and eggs in a separate bowl. Add in the dressing and potatoes, stir together. Serve at room temperature.
Serving Size: Makes 6 1-cup servings
Mix together the celery, peas, onions and eggs in a separate bowl. Add in the dressing and potatoes, stir together. Serve at room temperature.
Serving Size: Makes 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 3.2 g
- Cholesterol: 63.3 mg
- Sodium: 642.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 5.7 g
- Protein: 8.0 g
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