Low Fat Potato Salad
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Low Fat Potato Salad calories by ingredient
Introduction
Fat is reduced by combining equal parts fat free plain yogurt, fat free sour cream and real mayonnaise. Fat is reduced by combining equal parts fat free plain yogurt, fat free sour cream and real mayonnaise.Number of Servings: 20
Ingredients
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5 Medium Potatoes, quartered
5 Medium Dill Pickles, chopped
5 Hard Boiled Eggs, chopped
1 Medium Red Onion, chopped
1/2 Cup Mayonnaise
1/2 Cup Fat Free Plain Yogurt
1/2 Cup Fat Free Sour Cream
2 Tbs Red Wine Vinegar
Sea Salt and Coarse Ground Pepper to taste
Directions
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.