Potato Salad

I really like potato salad. I usually put lots of mustard in mine. I really like mustard. It's pretty amazing that this one didn't have any. But the mayonnaise definitely isn't so great. Dan saw a recipe video that he thought looked good on CL (Cooking Light, I'm tired of typing it out!) . They used reduced-fat mayo and fat-free sour cream, but I don't like any mayo and fat-free tends to get weird. We went for miracle whip & plain yogurt. I am actually not going to link to it, because after looking at it again, the only things in common are potato, pepper and celery. You can see that we used red potatoes with the skin on, they hold together really well after cooking, but any kind works. I bet adding some egg would be nice if you like that. Interestingly, our version came out with lower fat & cal than the CL one, but the same amount of potato and servings.

Tater Salad
Serves: 4-5 Time: 30 min

Salad:
4 cups cubed potato (about 1 1/3 lbs)
1/2 cup chopped onion
1/4 cup chopped dill pickle
1/2 cup chopped bell pepper
1/2 cup chopped celery

Dressing:
2 Tbs salad dressing
1/2 cup plain low-fat yogurt
1/4 tsp black pepper
1/2 tsp dill
1/2 tsp parsley

- Start with the potatoes! Put a pot of water on to boil before you begin to cube them. When it comes to a boil, add potatoes. Reduce heat, simmer about 9 minutes or until fork goes in easily. After done, throw them in ice water if you want to cool them faster. If not, just drain.
- While the potatoes are cooking, chop up your vegetables.
- While potatoes cooking/cooling, mix up dressing ingredients in a large bowl. Taste it! Add more spices if you like.
- When potatoes are cool, add them and the vegetables to the bowl, toss well to coat them.

Nutrition info (1/5 of recipe): Cal: 95 Fat: 2.5g Carbs: 15.9 Protein: 2.9g