The Man Approved Diet

Home » Posts tagged 'salad'

Tag Archives: salad

 http://main.acsevents.org/goto/sailorsarah

Loaded Potato Salad

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

27597654b

Advertisements