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Dilly-Potato-Salad

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

  1. Boil potatoes and eggs for approx 15 minutes until cooked

  2. Chop up potatoes

  3. 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.

  4. Mix all of the ingredients together in a bowl and refrigerate for at least 40 mins.