An old-fashioned, all-American potato salad streamlined by using part lowfat yogurt and part reduced-fat mayonnaise, and three hardcooked egg whites and one yolk. Who says we can’t have our old favorites?
1½pounds small potatoes, peeled
½cup reduced-fat mayonnaise
½cup1 × ⅛-inch pieces green or red (bell) pepper
⅓cup chopped dillpickle
⅓cup thinly sliced celery
2tablespoons finely chopped dill
Freshly ground black pepper
In a large saucepan, cook the potatoes, covered, in boiling water 12 minutes. Using a large spoon, carefully lower the eggs into the water. Cover and cook over medium heat 12 minutes more. Drain in a colander and rinse with cold water. Carefully peel eggs and separate the whites and yolks. Discard two of the yolks. Set aside the remaining yolk. Coarsely chop the egg whites. Quarter the potatoes. Cool at room temperature.
Stir the yogurt, mayonnaise, and mustard together in a large serving bowl until blended. Add the potatoes, egg whites, bell pepper, pickle, celery, dill, and a grinding of black pepper. Toss to coat. Finely chop the yolk and sprinkle on top of the salad. Serve at room temperature or refrigerate until ready to serve.