Potato Salads (reduced fat versions)

TRADITIONAL POTATO SALAD

what you need 3 hard-cooked eggs, yolks removed, + 1 for garnish
3/4 cup Non-fat Mayo/Mayonnaise
1 tsp.yellow mustard
6 cups cubed cooked red-skinned potatoes (about 1-1/2 lb.)
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp.pepper



Directions

CUT 1 of the eggs crosswise in half. Reserve 1 of the halves for garnish. Chop remaining eggs.

MIX mayo and mustard in large bowl. Add potatoes, chopped eggs, celery, peas, onion, salt and pepper; mix lightly. Cut reserved egg half into thin slices; arrange on top of salad. Cover.

REFRIGERATE several hours or overnight.






SOUR CREAM and BACON POTATO SALAD

what you need
2 lbs. red potatoes, about 6 med.
6 slices turkey bacon
2 eggs, beaten
1 c. dairy sour cream
1 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. white pepper
2 hard cooked eggs
1 med. onion, thinly sliced
Parsley

directions

Cook potatoes in water in their jackets until tender. In meantime, fry bacon, reserving 1/4 cup fat. Drain and crumble bacon. Prepare dressing by combining beaten eggs, bacon fat, sour cream, vinegar, sugar, salt and pepper. Cook over low heat until dressing has thickened slightly. Keep warm.
To assemble salad, peel and slice hot potatoes. Reserve a few egg slices for garnish. Combine potatoes with bacon and dressing. Garnish with hard-cooked egg slices and parsley. Serve warm or at room temperature. Makes 6 servings.

SOUR CREAM AND BACON POTATO SALAD -2
what you need
•6 medium potatoes, about 2 pounds
•1/2 cup finely chopped cooked bacon
•1/2 cup chopped onion
•1/2 cup chopped green bell pepper
•1/4 cup chopped celery
•1 tablespoon butter or margarine
•3/4 cup sour cream
•3 tablespoons vinegar
•1 teaspoon salt
•1/4 teaspoon pepper

Directions:
Cook potatoes, covered, in boiling salted water for 25 to 30 minutes or just until tender, Peel and slice potatoes to make about 6 cups. Meanwhile, in a large skillet cook ham, onion, green pepper, and celery in butter or margarine until tender; drain off fat. Stir in sour cream, vinegar, salt, and pepper. Heat through but do not boil. Combine sour cream mixture and potatoes in a large serving bowl. Serve potato salad right away.
Sour cream potato salad serves 8.