Potato Salad

New Potato Salad

1 lb. fresh green beans, cut into 1-inch pieces

1 lb. (4 medium) potatoes, peeled and cut into 1-inch pieces

1 tomato, coarsely chopped

4 Tbsp. reduced calorie mayonnaise

4 Tbsp. plain low-fat yogurt

1 tbsp. dill pickle relish

1 tsp. Dijon mustard

½ tsp. celery seed

Cover potatoes with water and bring to a boil. Once water boils reduce heat and cook 5 minutes.  Add green beans, cover and cook 10 minutes longer.  Remove from heat and drain off water. Set aside until cool.

In medium bowl combine mayo, yogurt, relish, mustard, and celery seed. Combine with cooled potatoes and green beans.  Stir in chopped tomato, and garnish with extra if desired.  Chill for 4 hours before serving.

© Crackerberries 2016

Sausage Potato Salad

Sausage Potato Salad

4-5 potatoes, peeled, cubed, and boiled

4 oz. bulk sausage, cooked and drained

1 stalk celery, chopped

1 small onion, diced

1½ cup frozen peas

1 carrot, finely diced

3 hard-boiled eggs, chopped

1 tbsp. sweet pickle relish

 

1 cup light mayonnaise

1 tbsp. prepared mustard

1 tsp. paprika

½ tsp. fresh ground black pepper

½ tsp. kosher salt

 

Combine potatoes, sausage, celery, onion, peas, carrot and relish in large bowl and stir to mix.  In small bowl, combine mayo, mustard and spices.  Add to potato mixture.  Gently fold in eggs.  Refrigerate for several hours before serving.  It’s actually better the second day.

 

 

 

© Crackerberries 2014