Yukon Gold Potato Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Yukon Gold Potato Salad calories by ingredient
Introduction
Less fat and more protein Less fat and more proteinNumber of Servings: 8
Ingredients
-
2 lbs yukon gold potatoes
3 stalks of celery, chopped
4 scallions, chopped
2 hard boiled eggs
1/2 c non fat cottage cheese
1/4 c mayonnaise
1 tsp mustard (or garlic aioli mustard if you have it)
2 cloves garlic, minced
1 tbls lemon juice
2 - 4 tbls water
2 tbls cider vinegar
1/2 tbls agave syrup
1 tbsp fresh ground black pepper
Salt to taste
Directions
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.