Potato Salad - Cooking Light Style
I got this recipe from my Cooking Light Magazine and have brought it to many get togethers. You'd never guess it was a healthy version...\r\n\r\n3 pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces \r\n8 teaspoons white wine vinegar, divided \r\n3 hard-cooked large eggs \r\n1/4 cup reduced-fat mayonnaise \r\n1/4 cup reduced-fat sour cream \r\n1/4 cup buttermilk \r\n3 tablespoons prepared mustard \r\n1 teaspoon freshly ground black pepper \r\n1/2 teaspoon kosher salt \r\n2/3 cup chopped red onion \r\n2/3 cup chopped red bell pepper \r\n2/3 cup chopped sweet pickles \r\n1/2 cup thinly sliced green onions (about 2 bunches) \r\n6 ounces sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces (about 2 cups) \r\n\r\nPlace the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely.\r\nChop egg whites (reserve yolks for another use); set aside.\r\n\r\nCombine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat. \r\n\r\nYield: 10 servings (serving size: 1 cup)
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