Streamlined Classic Potato Salad

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

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?

Ingredients

  • pounds small potatoes, peeled
  • 3 eggs
  • ½ cup lowfat

Method

  • 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.