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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This came about in my quest to lighten up some of my favorite foods. No one 'thinks' it's healthier, but everyone thinks it's delicious! Feel free to add any additional veggies to suite your taste. Enjoy! Ingredients:
6 medium potatoes |
2 eggs |
1/2 of a medium green pepper, chopped small |
2 stalks celery, chopped small |
3 green onions, chopped small |
8 radishes, chopped small |
1/2 cup fresh parslay, finely chopped |
1 small can sliced black olives, drained |
1/3 cup light mayonnaise (i use hellmann's ®) |
1/4 cup light sour cream |
1-6oz. container fat free plain yogurt |
1/2 teaspoon seasoned salt, or to taste |
1/2 teaspoon garlic powder, or to taste |
salt and pepper, to taste |
2-3 tablespoons prepared horseradish |
Directions:
1. Boil potatoes and eggs until done and set aside to cool.
2. In a bowl, combine green pepper, celery, green onions, radishes, black olives and parsley.
3. Chop eggs and add to veggies.
4. Peel and dice potatoes; add to veggies.
5. In a small bowl, mix mayo, sour cream, yogurt, seasoned salt, garlic powder, salt and pepper and horseradish; mix well to combine.
6. Add dressing to potato/veggie mixture and stir all to coat well.
7. Place in serving bowl and refrigerate for1 hour.
8. Serve.
9. NOTE: This salad is best served the same day, as it tends to get a little watery.
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