Lightened-Up Creamy Potato Salad Recipe
Lightened-Up Creamy Potato Salad Recipe - Whip up this lightened-up creamy potato salad packed with eggs, avocado and turkey bacon for your next summer picnic or barbecue!
Servings : 16 Servings
Ingredients
FOR THE POTATO SALAD
- 3 pounds small red-potatoes , washed and scrubbed
- 4 slices turkey bacon , cooked to a desired crispness and crumbled
- 4 hard boiled eggs , diced
- 1 avocado , diced
- 4 green onions , thinly sliced
- FOR THE DRESSING
- ½ cup Hellmann's Carefully Crafted Dressing & Sandwich Spread
- ½ cup Plain Nonfat Yogurt
- 2 tablespoons fresh lemon juice
- Salt and fresh ground pepper , to taste
- 2 tablespoons chopped fresh parsley , for garnish
- 1 tablespoon crumbled bacon , for garnish
Instructions
- Put the potatoes in a medium saucepan and cover with cold water.
- Salt the water and bring to a boil over medium heat.
- Cook the potatoes for 15 to 20 minutes, or until tender.
- Drain and put the potatoes under cold running water for a few minutes, or until cooled off.
- Cut the potatoes in quarters and place in a large salad bowl.
- Add crumbled bacon, diced eggs, diced avocado, and sliced green onions to the bowl and set aside.
- In a small mixing bowl, combine Hellmann's Dressing & Sandwich Spread, yogurt, lemon juice, salt and pepper; mix until thoroughly combined.
- Gently mix and stir the dressing into the previously prepared salad.
- Cover and chill for at least 2 hours.
- Garnish with chopped parsley and crumbled bacon.
- Serve.
Nutrition
Serving: 1 g | Calories: 150.1 kcal | Carbohydrates: 24 g | Protein: 5.2 g | Fat: 4.1 g | Saturated Fat: 1 g | Cholesterol: 50.7 mg | Sodium: 138.9 mg | Fiber: 3 g | Sugar: 2.9 g | Net Carbs: 21 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.