Low Fat Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
5 Medium Potatoes, quartered5 Medium Dill Pickles, chopped5 Hard Boiled Eggs, chopped1 Medium Red Onion, chopped1/2 Cup Mayonnaise1/2 Cup Fat Free Plain Yogurt1/2 Cup Fat Free Sour Cream2 Tbs Red Wine VinegarSea Salt and Coarse Ground Pepper to taste
Makes 20 1/2-cup servings
Peel and quarter potatoes. Boil for 15 minutes or until a fork can easily pierce the larger pieces.
Set aside potatoes and allow them to cool enough to pick up and handle.
In large bowl combine pickles, eggs and onion. In small bowl combine mayonnaise, yogurt, sour cream and vinegar.
When cool enough to handle, cut cooked potato into pieces just slightly larger than a grape. Add potato and dressing to bowl. Combine ingredients gently. Salt and pepper to taste.
Make early so that ingredients have time to 'marry'.
Number of Servings: 20
Recipe submitted by SparkPeople user MEDIAMOM123.
Peel and quarter potatoes. Boil for 15 minutes or until a fork can easily pierce the larger pieces.
Set aside potatoes and allow them to cool enough to pick up and handle.
In large bowl combine pickles, eggs and onion. In small bowl combine mayonnaise, yogurt, sour cream and vinegar.
When cool enough to handle, cut cooked potato into pieces just slightly larger than a grape. Add potato and dressing to bowl. Combine ingredients gently. Salt and pepper to taste.
Make early so that ingredients have time to 'marry'.
Number of Servings: 20
Recipe submitted by SparkPeople user MEDIAMOM123.
Nutritional Info Amount Per Serving
- Calories: 113.0
- Total Fat: 6.1 g
- Cholesterol: 57.0 mg
- Sodium: 262.4 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.4 g
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