Skinny Tater Salad

Skinny Tater Salad

Adapted from by Krista Goncalves, BSc., CHN, RNC

 Makes 4+ servings

  • 2lbs red skin potatoes, chopped into 1 inch piecesSkinny Potato Salad
  • 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).




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