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       #Post#: 11367--------------------------------------------------
       Re: Would you make?
       By: captianjack Date: June 2, 2018, 7:10 pm
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       what is different in your salad?
       [quote author=suzielm85 link=topic=153.msg11231#msg11231
       date=1527972454]
       No, I like my potato salad recipe
       [/quote]
       #Post#: 11372--------------------------------------------------
       Re: Would you make?
       By: guest50 Date: June 2, 2018, 7:15 pm
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       No sweetener, Dijon mustard, egg, radish. Probably other stuff I
       can’t think of off the top of my head
       #Post#: 11380--------------------------------------------------
       Re: Would you make?
       By: Hugss Date: June 2, 2018, 7:42 pm
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       use to  :)
       [quote author=captianjack link=topic=153.msg11357#msg11357
       date=1527984367]do you make your own potato salad?
       [/quote]
       #Post#: 11402--------------------------------------------------
       Re: Would you make?
       By: guest3 Date: June 2, 2018, 8:38 pm
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       No. I'm not a fan of using yogurt in recipes and I try to avoid
       splenda.  Stevia is much better for you as far as artificial
       sweeteners.
       [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 SPLENDA® Sucralose sweetener (Splenda®)
       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#: 13062--------------------------------------------------
       Re: Would you make?
       By: KikaFleur Date: June 5, 2018, 8:11 am
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       Normally I would, but I'm on a low carb diet so potatoes are a
       no-no for me.
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