Light mayonnaise and nonfat Greek yogurt add creaminess without excess fat to this fingerling potato salad. A ½-cup portion has only 2.5 grams of fat.
1 large egg
3/4 pound fingerling potatoes
2 tablespoons light mayonnaise
1 tablespoon plain nonfat Greek yogurt
1 1/2 teaspoons prepared mustard
1/3 cup prechopped celery
3 tablespoons prechopped red onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop egg; add to potatoes.
Sour Cream–Dill: Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.
German-Style: Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoons Dijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.
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