October has arrived! You know what that means??? Cooler weather here in Miami… (Crossing my fingers) and best of all it just means that we are 2 months away from my favorite month- December. I am also very excited to be on vacation for the next couple weeks and I just cannot wait to share my trip adventures to Washington D.C. with you all. I will be sure to come back with some great ideas to spruce up your everyday meals just like today’s recipe. Here is the thing about cooking- you cannot be afraid to change ingredients and make it better and to your taste. This is exactly what happened with this potato salad that I am sharing today. I am currently doing weight watchers and I have to get real creative so that I stay within the points required and not get bored.
Like any diet…at the end of the day it is still a diet. However this one actually allows you to cook and eat normal food as opposed to processed bought stuff or dietary supplements. So I had to jump on that, and make small changes in my cooking. Bottom line, I still make the yummy stuff for the family because otherwise they would die! Ha! Pls…PLS try this one…it is quick and can be multiplied to serve tons of people, I guarantee you that you will enjoy it. And remember, IT IS HEALTHY! So, you cannot go wrong with that.
Potato Salad:
What you need-
2 Lbs cubed cooked potatoes
3 Hard Boiled Eggs
4 Tbsp Apple Cider Vinegar
½-2/3 C Plain Greek Yogurt (start with ½, add a little more if you’d like)
¼ C Mayo
4 Tbsp Minced Shallots
1 Tsp Splenda
1 Tbsp Thinly Sliced Scallions
½ Tsp Salt
½ Tsp Pepper
How to make:
For the sauce- Mash 1 of the yolks with the vinegar until smooth and set aside. On a separate bowl mix all the other ingredients except the potatoes, scallions and eggs. To that mix add the vinegar with the egg yolk. Allow the potatoes to cool down. Chop the eggs, add to potatoes and mix with sauce. Garnish with sliced scallions. Serve room temperature.
~Enjoy!
