Fire up the grill and serve this tasty low-fat potato salad with your favorite picnic staples. The carbs will help fuel physical activity without weighing you down, the pickles add crunch, and the egg lends satiating and energizing protein.
Ingredients
- 2 1/2 lb new potatoes
- 1 large hard-boiled egg, chopped
- 3 tbsp fat-free mayonnaise
- 3 tbsp non-fat sour cream
- 1/4 cup dill pickle slices
- 1 tbsp chopped scallions
- 2 tbsp yellow mustard
- 1 tsp ground tarragon
- Salt and fresh ground pepper, to taste
Preparation (Serves 4)
Steam the potatoes until tender, about 20 minutes. Meanwhile, combine remaining ingredients and set aside.
When potatoes are done, drain and rinse under cold running water to cool. Cut into 1/2-inch dice and toss with egg mixture. Serve chilled or at room temperature.
Nutrition Facts (per serving)
Calories 177; fat 5g; saturated fat 2g; cholesterol 1mg; sodium 891mg; carbohydrate 22g; fiber 5g; protein 11g; calcium 20mg
