Skinny Potato Salad
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Ingredients
- 12 Small or 6 Medium Red Potatoes
- 1 Small Onion, finely chopped
- 1 cup Chopped Celery
- 6 Hard Boiled Eggs, diced
- 1 tsp Salt
- Dressing:
- 2 Eggs, beaten
- 1/2 cup White Sugar
- 1 tsp Cornstarch
- Salt, to taste
- 1/2 cup Vinegar
- 1 can (5 ounce) Evaporated Milk
- 1 tsp Prepared Yellow Mustard
- 1/4 cupfat free butter or margarine
- 1 cup light Mayonnaise
Details
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Place peeled potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain, cool and dice. In a large bowl, toss diced potatoes with the onion, celery, one teaspoon of salt and the eggs.
Step 2
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in a saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Gently stir the dressing into the bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.
HELPFUL TIPS:
Refrigerating overnight is best as it gives the flavors time to blend.
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