Skinny Tater Salad
Adapted from yummly.com by Krista Goncalves, BSc., CHN, RNC
Makes 4+ servings
- 2lbs red skin potatoes, chopped into 1 inch pieces
- 2 hard boiled eggs – separated, save 1 yolk, discard other if you wish
- ½ tsp pink or sea salt
- 2 green onions, sliced
- ¼ cup real mayonnaise
- ¼ cup greek yogurt
- ½ avocado
- 2 Tbs dill pickle relish or chopped dill pickles (I like Bubbie's all natural with probiotics!)
- ½ Tb deli mustard
- ¼ tsp black pepper
- ½ tsp celery seeds
- double recipe for a larger group
Cook potatoes in boiling water 40 minutes or until tender; drain and cool. Chop egg whites. In a large bowl, stir together potato, egg whites, ¼ tsp of the salt and green onions.
In a small bowl, using a fork, mash 1 yolk & avocado in a small bowl; add in remaining ¼ tsp salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).