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#Post#: 1297--------------------------------------------------
Would you make?
By: captianjack Date: May 22, 2018, 4:56 pm
---------------------------------------------------------
Total Time:
21min
Prep:
12min
Cook:
9min
Serves:
8
Difficulty:
Easy
Ingredients
2 pound(s) uncooked Yukon gold potato(es), peeled, cut into
1-inch chunks
2 large egg(s), hard-boiled
2 tsp apple cider vinegar
1/2 cup(s) plain fat free yogurt, Greek-style recommended
1/4 cup(s) fat free mayonnaise
3 Tbsp sweet pickle relish
1 1/2 tsp SPLENDAŽ Sucralose sweetener (SplendaŽ)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1/2 cup(s) uncooked celery, diced
1/3 cup(s), sliced uncooked red onion(s), chopped
Instructions
Place potatoes in a large saucepan and cover with 2 inches of
water; bring to a boil. Reduce heat and simmer, uncovered, until
potatoes are fork-tender, about 7 to 9 minutes; drain and cool
slightly.
Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg
with vinegar until smooth. Add yogurt, mayonnaise, relish,
Splenda, salt and pepper; stir until blended.
Add potatoes, celery and onion to bowl; toss to mix and coat.
Chop remaining egg white and egg; gently fold into potato salad.
Cover and refrigerate until chilled. Yields about 3/4 cup per
serving.
Notes
We replaced a large amount of regular mayonnaise with some
fat-free mayonnaise and creamy non-fat Greek-style yogurt.
Garnish with chopped dill, red onion and/or chives. For a change
of pace, substitute 1-inch red potato chunks for the Yukon Gold
potatoes.
#Post#: 9370--------------------------------------------------
Re: Would you make?
By: Hugss Date: May 31, 2018, 9:50 am
---------------------------------------------------------
Perhaps ..
[quote author=captianjack link=topic=153.msg1297#msg1297
date=1527026214]Total Time:
21min
Prep:
12min
Cook:
9min
Serves:
8
Difficulty:
Easy
Ingredients
2 pound(s) uncooked Yukon gold potato(es), peeled, cut into
1-inch chunks
2 large egg(s), hard-boiled
2 tsp apple cider vinegar
1/2 cup(s) plain fat free yogurt, Greek-style recommended
1/4 cup(s) fat free mayonnaise
3 Tbsp sweet pickle relish
1 1/2 tsp SPLENDAŽ Sucralose sweetener (SplendaŽ)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1/2 cup(s) uncooked celery, diced
1/3 cup(s), sliced uncooked red onion(s), chopped
Instructions
Place potatoes in a large saucepan and cover with 2 inches of
water; bring to a boil. Reduce heat and simmer, uncovered, until
potatoes are fork-tender, about 7 to 9 minutes; drain and cool
slightly.
Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg
with vinegar until smooth. Add yogurt, mayonnaise, relish,
Splenda, salt and pepper; stir until blended.
Add potatoes, celery and onion to bowl; toss to mix and coat.
Chop remaining egg white and egg; gently fold into potato salad.
Cover and refrigerate until chilled. Yields about 3/4 cup per
serving.
Notes
We replaced a large amount of regular mayonnaise with some
fat-free mayonnaise and creamy non-fat Greek-style yogurt.
Garnish with chopped dill, red onion and/or chives. For a change
of pace, substitute 1-inch red potato chunks for the Yukon Gold
potatoes.
[/quote]
#Post#: 9421--------------------------------------------------
Re: Would you make?
By: guest6 Date: May 31, 2018, 10:52 am
---------------------------------------------------------
[quote author=captianjack link=topic=153.msg1297#msg1297
date=1527026214]
Total Time:
21min
Prep:
12min
Cook:
9min
Serves:
8
Difficulty:
Easy
Ingredients
2 pound(s) uncooked Yukon gold potato(es), peeled, cut into
1-inch chunks
2 large egg(s), hard-boiled
2 tsp apple cider vinegar
1/2 cup(s) plain fat free yogurt, Greek-style recommended
1/4 cup(s) fat free mayonnaise
3 Tbsp sweet pickle relish
1 1/2 tsp SPLENDAŽ Sucralose sweetener (SplendaŽ)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1/2 cup(s) uncooked celery, diced
1/3 cup(s), sliced uncooked red onion(s), chopped
Instructions
Place potatoes in a large saucepan and cover with 2 inches of
water; bring to a boil. Reduce heat and simmer, uncovered, until
potatoes are fork-tender, about 7 to 9 minutes; drain and cool
slightly.
Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg
with vinegar until smooth. Add yogurt, mayonnaise, relish,
Splenda, salt and pepper; stir until blended.
Add potatoes, celery and onion to bowl; toss to mix and coat.
Chop remaining egg white and egg; gently fold into potato salad.
Cover and refrigerate until chilled. Yields about 3/4 cup per
serving.
Notes
We replaced a large amount of regular mayonnaise with some
fat-free mayonnaise and creamy non-fat Greek-style yogurt.
Garnish with chopped dill, red onion and/or chives. For a change
of pace, substitute 1-inch red potato chunks for the Yukon Gold
potatoes.
[/quote]absolutely
#Post#: 9551--------------------------------------------------
Re: Would you make?
By: guest51 Date: May 31, 2018, 2:00 pm
---------------------------------------------------------
I have my own potato salad recipe but I might use this one for
inspiration some time.
#Post#: 10142--------------------------------------------------
Re: Would you make?
By: guest9 Date: June 1, 2018, 12:40 pm
---------------------------------------------------------
[quote author=captianjack link=topic=153.msg1297#msg1297
date=1527026214]
Total Time:
21min
Prep:
12min
Cook:
9min
Serves:
8
Difficulty:
Easy
Ingredients
2 pound(s) uncooked Yukon gold potato(es), peeled, cut into
1-inch chunks
2 large egg(s), hard-boiled
2 tsp apple cider vinegar
1/2 cup(s) plain fat free yogurt, Greek-style recommended
1/4 cup(s) fat free mayonnaise
3 Tbsp sweet pickle relish
1 1/2 tsp SPLENDAŽ Sucralose sweetener (SplendaŽ)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1/2 cup(s) uncooked celery, diced
1/3 cup(s), sliced uncooked red onion(s), chopped
Instructions
Place potatoes in a large saucepan and cover with 2 inches of
water; bring to a boil. Reduce heat and simmer, uncovered, until
potatoes are fork-tender, about 7 to 9 minutes; drain and cool
slightly.
Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg
with vinegar until smooth. Add yogurt, mayonnaise, relish,
Splenda, salt and pepper; stir until blended.
Add potatoes, celery and onion to bowl; toss to mix and coat.
Chop remaining egg white and egg; gently fold into potato salad.
Cover and refrigerate until chilled. Yields about 3/4 cup per
serving.
Notes
We replaced a large amount of regular mayonnaise with some
fat-free mayonnaise and creamy non-fat Greek-style yogurt.
Garnish with chopped dill, red onion and/or chives. For a change
of pace, substitute 1-inch red potato chunks for the Yukon Gold
potatoes.
[/quote]
I use my mom''s potato salad recipe. And it's totally awesome!!
But I am going to try this one! Thanks for sharing! :)
#Post#: 10280--------------------------------------------------
Re: Would you make?
By: guest54 Date: June 1, 2018, 2:53 pm
---------------------------------------------------------
This actually looks a lot like my potato salad recipe. I use
Hellmanns "Light" mayo instead of fat free or regular (tastes
great, half the calories) and also a bit of non fat Greek
yogurt. And, I use lots of fresh chopped parsley instead of
dill, and I don't add any sweetener or sugar. I also prefer the
red skinned or russet potatoes which I don't peel.
#Post#: 10289--------------------------------------------------
Re: Would you make?
By: guest12 Date: June 1, 2018, 3:03 pm
---------------------------------------------------------
[font=comic sans ms]Not unless specifically asked. I am not big
on potato salad.[/font]
#Post#: 10744--------------------------------------------------
Re: Would you make?
By: guest59 Date: June 2, 2018, 2:14 am
---------------------------------------------------------
No way. If I'm going to make potato salad, I'm going to make it
the way I like it. This doesn't sound appetizing to me at all,
at least with the Splenda. I like Splenda in certain things,
but a sweetener doesn't belong in potato salad, IMO. The
sweetness from the pickles is enough.
#Post#: 10751--------------------------------------------------
Re: Would you make?
By: guest25 Date: June 2, 2018, 6:12 am
---------------------------------------------------------
[quote author=captianjack link=topic=153.msg1297#msg1297
date=1527026214]
Total Time:
21min
Prep:
12min
Cook:
9min
Serves:
8
Difficulty:
Easy
Ingredients
2 pound(s) uncooked Yukon gold potato(es), peeled, cut into
1-inch chunks
2 large egg(s), hard-boiled
2 tsp apple cider vinegar
1/2 cup(s) plain fat free yogurt, Greek-style recommended
1/4 cup(s) fat free mayonnaise
3 Tbsp sweet pickle relish
1 1/2 tsp SPLENDAŽ Sucralose sweetener (SplendaŽ)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1/2 cup(s) uncooked celery, diced
1/3 cup(s), sliced uncooked red onion(s), chopped
Instructions
Place potatoes in a large saucepan and cover with 2 inches of
water; bring to a boil. Reduce heat and simmer, uncovered, until
potatoes are fork-tender, about 7 to 9 minutes; drain and cool
slightly.
Meanwhile, in a large bowl, using a fork, mash yolk from 1 egg
with vinegar until smooth. Add yogurt, mayonnaise, relish,
Splenda, salt and pepper; stir until blended.
Add potatoes, celery and onion to bowl; toss to mix and coat.
Chop remaining egg white and egg; gently fold into potato salad.
Cover and refrigerate until chilled. Yields about 3/4 cup per
serving.
Notes
We replaced a large amount of regular mayonnaise with some
fat-free mayonnaise and creamy non-fat Greek-style yogurt.
Garnish with chopped dill, red onion and/or chives. For a change
of pace, substitute 1-inch red potato chunks for the Yukon Gold
potatoes.
[/quote]
No. Im not one to eat potato salad often.
#Post#: 11231--------------------------------------------------
Re: Would you make?
By: guest50 Date: June 2, 2018, 3:47 pm
---------------------------------------------------------
No, I like my potato salad recipe
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