How To Make A Potato Salad?

Potato Salad Ingredients:

1 ¼ pound potatoes
4 ounce sour cream, fat free or light cream
½ cup mayonnaise based dressing, low fat
2 small whole eggs
¼ cup scallions or green onions
2 slice bacon
1 tablespoon milk, fat free or low fat
1 ounce cheddar cheese, low fat
½ teaspoon black pepper, seasoned
1/8 teaspoon salt
½ avocado
Whole milk

Method:

Boil eggs in boiling water over a medium heat for 10 to 15 minutes to get hard boiled eggs. Drain the water and peel eggs. Chop them in to bite sized pieces and leave aside.
Boil water in a large sauce pan. Add the potatoes in the boiling water and cook until they are soft and tender or for about 20 to 25 minutes. Drain the boiling water once the potatoes are tender. Let the potatoes cool for about 10 to 15 minutes, and then cut them into bite size pieces.
Take a large bowl and stir sour cream, mayonnaise dressing, and low fat milk together. Mix well and season with freshly ground black pepper and salt. Stir in hard cooked boiled eggs and boiled potatoes to this mix gently. Add green onions and cheese, mix well and cover the bowl. Place the bowl in the refrigerator to chill for up to 2 to 24 hours. Place bacon in a separate bowl. Cover the bowl and chill bacon.
Before serving remove the salad from the refrigerator and stir. If you feel that the salad has turned dry then, add some additional low fat milk, 1 teaspoon at a time.
In an insulated cooler with ice packs tote chilled salad and chilled bacon. Just before serving peel and seed ½ of ripe avocado and chop it into medium size pieces. Stir chopped avocado pieces in the salad, sprinkle with some bacon and serve. This recipe makes 8 servings.

Health Tip:

Quarterback potato salad is a low calorie, low fat recipe as it provides about 150 calories and 7 gm fat per serving. This nutritive value for fats and calories is only true if you stick to low fat mayonnaise based dressing, low fat milk and low fat cheese. If you use full fat versions instead of low fat then the calories and fat values for this recipe will undoubtedly increase.
This recipe provides about 52 mg cholesterol per serving. To reduce the cholesterol content discard the egg yolk and use only egg whites in the recipe.