JEANNE'S GREEK YOGURT RED POTATO SALAD

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 177.9 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.8 g

View full nutritional breakdown of JEANNE'S GREEK YOGURT RED POTATO SALAD calories by ingredient


Introduction

BOIL RED POTATOES RAW AND KEEP THE SKINS ON. COOL AND CHOP FOR SALAD. PAR BOIL CHOPPED CELERY AND COOL ( I PUT THE DICED CELERY IN A SMALL BOWL WITH A LITTLE WATER AND MICROWAVE ABOUT A MINUTE). BOIL RED POTATOES RAW AND KEEP THE SKINS ON. COOL AND CHOP FOR SALAD. PAR BOIL CHOPPED CELERY AND COOL ( I PUT THE DICED CELERY IN A SMALL BOWL WITH A LITTLE WATER AND MICROWAVE ABOUT A MINUTE).
Number of Servings: 10

Ingredients

    2 LBS RED POTATOES
    1 CUP PAR BOILED DICED CELERY
    1 MEDIUM ONION DICED
    1/4 CUP BREAD AND BUTTER PICKLE DICED
    1/4 CUP KOSHER BABY DILL PICKLES DICED
    3 EGG WHITES COOKED AND DICED
    1/2 CUP PICKLE DILL JUICE
    *Celery Salt, 0.25 tsp (remove)
    Dill weed, dried, 1 tsp
    Garlic powder, .25 tsp
    *Onion powder, .25 tsp
    5.3 OZ OIKOS PLAIN GREEK MUSTARD ( 1 SERVING CONTAINER)
    Kraft Light Mayo Made with Olive Oil, 4 tbsp
    2 TBSP YELLOW MUSTARD
    2 TBSP BROWN MUSTARD



Directions

COOK CHOP AND COOL CELERY AND PICKLES.
CHOP OTHER INGREDIENTS.
COMBINE ALL THE INGREDIENTS CHILL AND SERVE.
*****I USE THE PICKLE JUICE BECAUSE I LIKE THE SALAD MOISTER YOU CAN ADD MORE OR LEAVE IT OUT.

Number of Servings: 10

Recipe submitted by SparkPeople user INDEJAM09.