Like most of the other reviewers, I was drawn to this recipe because of the reduced fat/reduced mayo aspect. I tweaked it a bit more though to suit my tastes - though there are as many different versions of potato salad as there are cooks out there. But here's my version. I used 1/2 purple potatoes because i love the color and they cook up just like red potatoes. I replaced 1/2 the sour cream with fat free plain yogurt. I used slightly more mustard than called for (though be careful to not over do it!). Double the celery and green onion and add 1/2 of a yellow bell pepper (or other colors would work). No hot sauce. Onion powder not onion salt and more than a dash. I didn't add the dill but ONLY because I forgot. It was still yummy without it. And salted pretty liberally to draw out the flavor. Next time I'll try this concept of using the yogurt/sour cream with different "seasoning" - like with sweet pickle relish, bacon, etc
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Like most of the other reviewers, I was drawn to this recipe because of the reduced...