While it may not be back-yard BBQ season, that isn’t any reason not to enjoy a hardy serving of potato salad with your Saturday lunch time sandwich. This recipe for potato salad is creamy just like the classic, but a bit healthier.
Ingredients
1 Large Baking Potato (About One Pound) Cubed
1 Medium Pear (Any Variety), Chopped
1 Large Stalk of Celery, Chopped
1 Small Zucchini, Minced
1 Clove Garlic, Minced
1/3 Cup Plain Yogurt (I used Trader Joes Goat Yogurt)
2 Tablespoons All Natural Sour Cream
Juice from ½ Lemon
2 Strips of Bacon ( I use Hormel Natural Choice)
1 oz. Smoked Mozzarella, Shredded
½ Teaspoon Sea Salt
½ Teaspoon Thyme
Instructions:
1) Bring a large pot of salted water to a boil.
2) Cube your baking potato and put into the water. Boil for 10 minutes.
3) While potato cubes are boiling, cook bacon and prepare celery, zucchini, pear and garlic.
4) Drain potatoes and chop bacon.
5) Put all ingredients into large mixing bowl and fold together VERY gently.
6) Chill in refrigerator for at least 2 hours.
Makes 4 large size servings.
Nutritional Information Per Serving: Calories: 192, Fat: 5g, Carbs: 31g, Protein: 7 g, Fiber: 4g
polenta and plum 