Skinnytaste Potato Salad Food

RAINBOW POTATO SALAD

Steps:

• Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
• Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
• When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.

POTATO AND GREEN BEAN SALAD

Steps:

• Cook potatoes in a large pot of salted water until tender, about 25 to 30 minutes.
• In a second pot, cover string beans with water and boil until string beans are tender, 6 to 7 minutes. Drain then quickly run under cold water to prevent them from overcooking.
• When the potatoes are done, drain.
• In a large bowl, combine balsamic, oil, salt and pepper.
• Add the potatoes, green beans, scallions and olives. Mix well and serve room temperature.

LOW CARB POTATO SALAD

Steps:

• Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
• Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
• Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

WW 3 PT. SKINNY POTATO SALAD

Steps:

• Mix the mayo and the dip mix together and toss over the veggies.
• Chill 1-2 hours before serving.

SKINNY CLASSIC POTATO SALAD

Steps:

• Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
• In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
• Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.