It’s that time of year. BBQs are in full swing and America (just like the rest of us) is getting older. I have a favorite potato salad that can only be found in a small hole in the wall BBQ joint in the city that I graduated high school at. While I don’t live there anymore, I still manage to get my hands on my favorite potato salad once or twice a year.

I’ve put a lot of thought, time, and effort into trying to figure out the recipe, and I think that I’ve managed to get pretty close here with this Potato Salad! One thing that makes this potato salad stand out is the texture of it. It’s somewhere between chunky mashed potatoes and rice. That’s why I decided to break down and get a potato ricer.

The potato ricer, while it’s just another random pitch gadget can be used for a few other things as well. So… I guess it’s justified to have on hand if you’re a potato advocate. Either way! The potato ricer gives the perfect consistency to potato salad. There’s smaller chunks of potatoes while not being smooth or creamy. It’s more so… light and fluffy!

This is a rather loaded potato salad with one thing being different between it and my favorite. And that’s the addition of hard-boiled egg. What can I say? I’m a sucker for hard-boiled eggs and will put them into just about anything I can.

Potato Salad

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 15 M

A classic southern potato salad with mustard and dill relish involved. No chunky potatoes here, this potato salad is light and fluffy!

Ingredients

2 1/2 Lb. Russet Potatoes, Peeled & Quartered
4 Whole Large Hard-Boiled Eggs, Chopped
1/2 C. Light Mayonnaise
1/4 C. Plain Fat Free Greek Yogurt
1/4 C. Dill Relish
2 Oz. Pimentos, Drained
2 Tbsp. Yellow Mustard
2 Tbsp. White Vinegar
2 Green Onions, Chopped
1 Tsp. Salt
1/2 Tsp. Paprika
1/2 Tsp. Pepper

Instructions

Place the potatoes into a large pot of water over high heat and bring them to a boil.
Reduce heat to low boil and cook for 10-15 minutes or until fork tender.
While the potatoes are cooking, mix everything else together in a large bowl.
Once the potatoes are done, drain them and mash them using a potato ricer or food mill.
Fold the potatoes into the rest of the mixture and stir to combine.
Cover and place in the fridge to chill for about 1 hour.
Once chilled, remove from the fridge and enjoy!

Nutrition Facts

Calories

223.63

Fat (grams)

6.40

Sat. Fat (grams)

1.41

Carbs (grams)

33.53

Fiber (grams)

3.81

Net carbs

29.72

Sugar (grams)

2.99

Protein (grams)

8.01

Sodium (milligrams)

572.78

Cholesterol (grams)

96.00

Nutritional Claims: Balanced • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher