Friday, April 9, 2010


With warm weather and barbecues just around the corner, you better be prepared. Here is a great side dish that will improve any barbecue spread. Make it the night before, and it is sure to be a hit.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: Several hours
Servings: 10
7 large potatoes, peeled and diced
4 hard-boiled eggs, chopped
8 oz. low-fat sour cream (I prefer Smart Balance brand for this recipe)
2/3 cup light mayonnaise (I prefer Smart Balance with Omega Plus or Light Miracle Whip)
½ medium red onion, finely chopped
2 stalks of celery, finely chopped
2 Tbsp. distilled white vinegar
1 Tbsp. French’s mustard
½ Tbsp. sweet relish
½ tsp. hot sauce
1/3 tsp. salt
¼ tsp garlic powder
¼ tsp. lemon juice
½ tsp. paprika
1/8 tsp. pepper
1/16 tsp. chili powder
In a saucepan, place potatoes in enough water to cover them and boil over medium heat until tender. Approximately 15-20 minutes.
Meanwhile, combine all other ingredients into a large mixing bowl and stir well.
When potatoes are done, drain and rinse with cold water.
Add the drained potatoes into the dressing and mix well.
Chill in refrigerator for several hours in order to let the flavors blend.

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