Monday, May 11, 2009

Healthified Classic Potato Salad

I was watching an episode of Monk in which Mr. Monk makes potato salad with his neighbor and I had this immediate craving of some good potato salad. I looked for a recipe for it and found this wonderful, "healthified" classic potato salad recipe. It is from Betty Crocker - I love Betty Crocker's recipes!! I didn't have some ingredients, though, like celery, so I made the salad without them. And I thought some pickles and black olives would have been great in this potato salad. This healthified version of potato salad has a lot less calories than the normal ones do. Oh and it tastes great!!

Healthified Classic Potato Salad

Ingredients:

Salad-
6 medium yukon gold potatoes (2 lb), unpeeled (or 6 medium red potatoes, unpeeled)
3 hard cooked eggs, chopped
2 medium stalks celery, thinly sliced
1/4 cup red onion, chopped (or 1 yellow onion, chopped)

Dressing-
3/4 cup reduced fat mayonnaise
1/2 cup fat-free or low-fat sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Direction:

Place potatoes in 4-quart saucepan. Add enough water just to cover the potatoes. Heat to boiling, then reduce heat to low. Cover and simmer, covered, 25-30 minutes, or until the potatoes are tender. Drain water. Let stand until the potatoes are cool enough to handle. Cut potatoes in cubes.

In a large bowl, place potatoes, eggs, celery, and onion. Toss gently to mix. In a small bowl, mix dressing ingredients until they are well blended.

Add dressing to potato mixture. Toss gently to coat. Cover and refrigerate at least for 1 hour.

Adapted slightly from Betty Crocker

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