Summer Side

I’m not the only one who cooks in our household. My lovely wife Valerie is also a creative contributor to our daily fare. This salad has vibrant flavor with the fresh dill, green onions and basil from our garden. Loaded with protein yet lower in fat it gets its creaminess from Greek yogurt and fat-free sour cream. A tasty side with all the flavor of summer.
PRINT Val’s Yummy Potato Salad from MS Word

Val’s Yummy Potato and Egg Salad

Yield: 10-12 servings

8 Yukon gold potatoes
6 eggs
¼ cup chopped green onions
2 tbsp chopped dill
3 tbsp chopped basil

7 tbsp olive oil mayonnaise
½ cup low fat Greek yogurt
½ cup fat free sour cream
2 tsp salt
2 tsp ground dry mustard
½ tsp pepper
3 tsp Splenda
1 tsp vinegar

Chop potatoes into cubes – about ¾”. Boil until tender and drain, cool. Hard boil eggs and cool. Mix potatoes, chopped peeled eggs, onions, dill and basil.

In a separate bowl mix the rest of the ingredients and then mix into potato mixture.

c. 2010 Valerie J. Bradley


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