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Potato saladHealthy-ish Potato Salad

2 pounds red potatoes, scrubbed and diced
¼ cup + 1 tablespoon cider vinegar, divided
1/3 cup nonfat Greek yogurt
2 tablespoons reduced fat Vegenaise
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
½ teaspoon sugar
3 hard boiled egg whites, chopped
½ cup finely chopped sweet (Vidalia) onion
½ cup diced celery
3-4 tablespoons chopped spicy or sweet pickles
2 teaspoons chopped celery leaves
1 tablespoon chopped fresh dill, or more to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives, optional
1 ½ teaspoons salt, divided
Plenty of freshly ground black pepper

Place the potatoes in a large saucepan, cover well with cold water and stir in 1 tablespoon of vinegar and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until nicely tender but not mushy. This will take anywhere from 7-15 minutes – some potato varieties cook faster than others, so test often. Drain well, and immediately pour remaining vinegar over the potatoes. Let cool to room temperature.

In a large bowl, whisk together the yogurt, Vegenaise, olive oil, Dijon mustard and sugar. Stir in the remaining ingredients, adding salt and pepper to taste. Add potatoes to the bowl and gently mix. Serve at room temperature.

Serves 10


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