Potato salad is normally something that you would serve at cookouts during the summer. Well, I guess one of the fun things about Texas is that it’s pretty much cookout weather year round! The Man has a wonderful rib recipe that he uses at pretty much every cookout. He likes to say it’s world famous because he discovered the recipe while we were stationed in Germany and would win the neighborhood rib cook off contests the guys would have. (Although I’m pretty sure the other guys say they won, but that’s guys for you.) To me, nothing goes better with ribs than potato salad. My friend gave me the idea of adding bacon to it and I think all good potato salad should have hard boiled eggs. This one is also loaded with veggies. If you have a leftover veggie tray or just random salad veggies in your fridge, they would work just as well. Instead of the usual mayo and mustard based dressing, I kind of made up my own using plain greek yogurt and dry mustard (specifically this djion mustard rub from Pampered Chef). Doing so cuts down on the calories and fat, which when added to all the extra veggies, makes this potato salad not so bad for you (and the guys would never guess that it’s healthier for them).
Ingredients
5 large potatoes, chopped into 1 inch pieces
6 large eggs
2 cups fat free plain greek yogurt
1/2 cup water
4 tablespoons dry ground mustard
1 teaspoon salt
10 slices center cut bacon
1/2 cup chopped onions
3 cloves garlic, minced
1 cup chopped celery
1 cup chopped cherry tomatoes
2 large red peppers, chopped
Directions
Bring a large pot of water to boil. Add the chopped potatoes and eggs. Boil until the potatoes are tender enough to easily stick with a fork (about 20 minutes). Drain the potatoes, peel and chop the eggs.
In a bowl mix the greek yogurt, dry mustard, salt, and water. Set aside.
Dice the bacon into 1/2 inch pieces. Cook in a skillet with the onions and garlic until the bacon is crispy.
In a large bowl, combine the potatoes, bacon mixtures, chopped veggies, and yogurt/mustard mixture. Stir until everything is well coated with the yogurt and mustard mixture. Cover and let it sit in the fridge for at least three hours (preferrably overnight).
Nutritional Info
Servings Per Recipe: 10
Amount Per Serving
Calories: 187.8
Total Fat: 4.9 g
Cholesterol: 117.0 mg
Sodium: 390.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 2.4 g
Protein: 12.1 g
Who’s ready for some serious baking and cooking? Welcome to a new Linky Party –Weekend Kitchen
Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creations and sign up for reminders for the next WKC.
Thank you for the invite, I’ll be there!
Okay this is what’s for dinner, 187 calories, awesome. I would love for you to come to my party going on now over at memoriesbythemile.com
Hope to see you there.
Wanda Ann @ Memories by the Mile
Thank you for the invite! I’ll check it out.
This sounds good and even better is the low calorie count. Thanks for sharing this recipe on Fluster’s Buster Party.
Hugs & Smiles
Robin
http://www.flusterbuster.com
Thank you! The my husband’s boys ate it up without realizing that it was mostly healthy.
Love this! I make a lighter version of Loaded Potato Salad, but it doesn’t have all these veggies in it…which I need! I like the addition of dry mustard too. Visiting from Miz Helen’s!
Thank you! I try to add extra veggies whenever I think I can sneek them in without them being too obvious. It just happened to work really well with this!
Love the idea of all of these veggies added in–what a great idea! Thanks so much for linking up at What’s in Your Kitchen Wednesday!
It’s an easy way to sneek in some veggies. And since potatos are calorie heavy compared to most veggies, you can have the same serving size with less calories. Win/win! I’m glad you enjoyed it!
Your Loaded Potato Salad looks so good, we would love it. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you, I’m glad you’ll enjoy it. I’ve had a great weekend, I hope your’s is good as well!
This is an amazing recipe! I will keep that one for sure! So so delicious looking
Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again next week – and don’t forget the voting is today!
Thank you, I hope you enjoy it!