Memorial Day......Part 3......Potato Salads

And now here are three different Potato Salad recipes for you to choose from.

AMERICAN POTATO SALAD

Makes 8 Servings

1 Serving = 3/4 Cup = 3 PointsPlus™

2 lbs Yukon Gold potatoes, peeled, cut into 1-inch chunks

2 medium eggs, hard-boiled

2 tsp apple cider vinegar

1/2 cup plain fat-free yogurt, Greek-style recommended

1/4 cup fat-free mayonnaise

3 TBSP Vlasic Sweet Relish (No Sugar Added) or a similar product

1 1/2 tsp Splenda granulated

1/2 tsp table salt

1/2 tsp freshly ground black pepper

1/2 cup celery, diced

1/3 cup red onion, chopped

Put potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, until potatoes are fork-tender, about 7 - 9 minutes; drain and cool slightly.

Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt, mayonnaise, Splenda, salt and pepper; stir until blended.

Add potatoes, celery and onion; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled.

OLD-FASHIONED POTATO SALAD

Makes 24 Servings

1 Serving = 1/2 cup = 3 PointsPlus™

4 lbs red potatoes, scrubbed, cut into 3/4-inch chunks

1/3 cup cider vinegar

1 1/2 tsp salt

1/2 tsp pepper

3/4 cup light mayonnaise

1/2 cup fat-free sour cream

1 TBSP Dijon mustard

6 hard-cooked medium eggs, coarsely chopped

3 stalks celery, diced

1/2 cup chopped red onion

1/4 cup chopped flat-leaf parsley

In a large pot, cover potatoes with water. Bring to a boil. Reduce heat and cook 12 to 15 minutes or until tender; drain. Toss warm potatoes with vinegar, salt and pepper. Cool to room temperature.

In a large bowl, whisk together mayonnaise, sour cream and mustard. Add potatoes, eggs, celery, onion and parsley, tossing gently to combine. Refrigerate until ready to serve.

CLASSIC POTATO SALAD

Makes 8 Servings

1 Serving = 1/2 Cup = 3 PointsPlus™

2 1/2 lbs red potatoes, cut into cubes

1 medium hard boiled egg, chopped

1/2 cup fat free mayonnaise

1/2 cup fat free sour cream

2 TBSP spicy brown mustard

4 green onions, sliced

3 stalks celery, sliced

Salt and pepper to taste

Bring a large pot of water to a boil. Add potatoes and cook for 15 - 20 minutes or until tender. Drain and cool.

In a large bowl, combine chopped potatoes and eggs. Add mayonnaise, sour cream, mustard, green onion and celery.

Add salt and pepper to taste and mix well. For best taste, cover and refrigerate for several hours or overnight.

Next.....macaroni salad, green bean salad.....and a few other things.

Later!

Loving Life(time)!

Jan