Celebrate summer with this southern style, healthy potato salad
Ingredients
10-15 red-skinned potatoes well- scrubbed
4 large eggs, hard-boiled
1 medium green bell pepper, seeded and finely chopped
1 medium red bell pepper, seeded and finely chopped
2 medium celery stalks finely chopped
1 medium red onion, finely chopped
1 four oz. jar of sliced pimientos
⅔- cup of low-fat mayonnaise
2 tablespoons of Dijon mustard or Spicy Brown mustard
2-3 tablespoons of sweet pickle relish
½-1 teaspoon celery seed
Salt and freshly ground black pepper (season for taste)
Cayenne pepper (season for taste-optional)
Paprika (sprinkle on salad- use as garnish)
Instructions
Boil potatoes in salted water over high heat. Reduce heat and simmer until tender but not mushy for about 15-20 minutes. Make sure potatoes are cooked. Pour hot water out and let cool. Run cold water over the potatoes until cool enough to touch. Drain well.
Peel potatoes but leave some of the skins on them. Cut into ½-inch cubes. Place in a large bowl. Use the egg whites of the 4 hard-boiled eggs and add to potatoes, red onions, green and red pepper, celery, and jar of sliced pimientos. Sprinkle with the celery seed. Gradually stir in the low-fat mayo, mustard, and sweet relish. Be careful not to smash the potatoes. Season with salt and pepper to taste.
Put in a large serving bowl and sprinkle with paprika. You can serve immediately or refrigerate and serve chilled.
Limit to 1- 2 servings
Notes
Healthy Tips: Substitute low-fat mayonnaise with low-fat Greek yogurt Substitute salt with salt-free Mrs. Dash original blend *Depending on how many servings and what brand of condiments; you can reduce up to 150 calories from the typical amount of calories in a traditional southern potato salad!!
**photo- Natalie Doe
Recipe by Vicki Doe Fitness at https://vickidoefitness.com/vicki-southern-potato-salad/