Yukon Gold Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs yukon gold potatoes3 stalks of celery, chopped 4 scallions, chopped2 hard boiled eggs1/2 c non fat cottage cheese1/4 c mayonnaise1 tsp mustard (or garlic aioli mustard if you have it)2 cloves garlic, minced1 tbls lemon juice2 - 4 tbls water2 tbls cider vinegar1/2 tbls agave syrup1 tbsp fresh ground black pepperSalt to taste
Chop potatoes into about 1 in cubes, boil in slightly salted water for about 15 minutes or until soft. Leave peal on unless falling off (good fiber, flavor and vitamins). Drain water and let cool for a few minutes.
While potatoes are cooking, chop eggs and vegetables.
And blend cottage cheese, mayo, salt, pepper, lemon juice, garlic, mustard, water, agave syrup and vinegar in electric blender until smooth. Add more water if not to dressing consistency.
In a large bowl toss dressing celery, scallions, eggs and potatoes.
Chill for a couple of hours.
Makes aprox 8 svgs.
Number of Servings: 8
Recipe submitted by SparkPeople user ETHERIALAURA.
While potatoes are cooking, chop eggs and vegetables.
And blend cottage cheese, mayo, salt, pepper, lemon juice, garlic, mustard, water, agave syrup and vinegar in electric blender until smooth. Add more water if not to dressing consistency.
In a large bowl toss dressing celery, scallions, eggs and potatoes.
Chill for a couple of hours.
Makes aprox 8 svgs.
Number of Servings: 8
Recipe submitted by SparkPeople user ETHERIALAURA.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 6.5 g
- Cholesterol: 55.5 mg
- Sodium: 182.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.7 g
- Protein: 7.8 g
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