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Low-fat potato salad

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Ingredients/Components

hard-boiled eggs, chopped - 4 item
salt and pepper to taste - 1 item
green pepper, chopped - 1/2 item
stalks celery, chopped - 2 item
sugar optional - 1/4 c
white onion, chopped - 1/2 item
gherkin pickles, chopped - 8 item
white or rice vinegar - 2 Tbsp
baby shrimp - 2 c
to 10 medium red bliss potatoes - 8 item
red or yellow pepper, chopped - 1/2 item
jar low-fat or nonfat mayonnaise
gherkin pickle juice - 2 Tbsp

How to make low-fat potato salad:

Dressing:1 (16 oz.) jar low-fat or nonfat mayonnaise2 Tbsp. gherkin pickle juice1/4 c. sugar (optional)2 Tbsp. white or rice vinegar salt and pepper to taste Steam potatoes, approximately 25 minutes. Boil eggs. Chop up red or yellow pepper, green pepper, onion, pickles and celery. In cold water, rinse potatoes; when cooled, add potatoes, eggs and shrimp to the bowl of chopped up ingredients.

Dressing: Mix together mayonnaise, pickle juice, sugar, vinegar and salt and pepper. Add to potato mixture and toss until well coated. Refrigerate until ready to serve.

Recipe categories: Salads, Side dish, Potato.

Rating:

4.4

Average rating: 4.4, total votes: 8

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Related ingredients:

sugar, chopped pecans, pkg, red wine vinegar, onion, chopped, 2 can crushed pineapple