Dilly Potato Salad
A healthy take on a summertime favorite.
Dilly Potato Salad
Makes 4 Servings. Each Serving: 162 Calories; 17C/4F/13P - 1g Fiber
Ingredients
- 440 Grams Baby Potatoes
- 5 Eggs (2 we will be using the whole eggs and 3 will just be the egg whites)
- ⅓ Cup Minced Onion
- ¼ Cup Minced Pickles
- ⅓ Cup Minced Celery
- 175 Grams Plain Fat Free Greek Yogurt
- 30 Grams Light Mayo
- 2 Tsp Yellow Mustard
- 1 Tsp Salt
- ¼ Tsp Pepper
- 1 Tbsp Parsley
- 1 Tsp Paprika
- 1 Tsp Dill
- 1-2 Tsp Sweetener to taste (I used Splenda)
Instructions
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Boil potatoes and eggs for approx 15 minutes until cooked
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Chop up potatoes
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Peel eggs and chop up 2 full eggs with both the whites and the yolks. Chop up only the whites of the other 3 eggs, discard the yolks.
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Mix all of the ingredients together in a bowl and refrigerate for at least 40 mins.