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Low-calorie potato salad

updated

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Ingredients for 1 servings:

  • 300 g potato(s), waxy
  • 2 eggs, hard-boiled, whites only
  • 1 gherkin(s), finely chopped
  • 150 g salad cream (Miracel Whip), light, 4.9% fat
  • 4 tsp low-fat yogurt
  • 2 tsp cucumber liquid from the gherkin jar
  • 1 tsp mustard
  • salt and pepper
  • some sweetener

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

light and delicious

Boil the potatoes in their jackets. Peel, cool, and slice. Boil the eggs for 10 minutes and then cool. Separate the egg whites from the yolks and chop them finely. Chop the gherkins. Whisk together the Miracle Whip, low-fat yogurt, gherkin liquid, and mustard. Season to taste with salt, pepper, and sweetener. Place the potatoes, egg whites, and gherkins in a bowl and mix well with the dressing. Let the potato salad marinate in the refrigerator overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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