Aug 30, 2017

Labor Day is right around the corner and that means pasta salad, burgers, hot dogs and potato salad! 

Most of us like to try a little of everything and that’s where we can get in to trouble - These types of dishes often are made with heavy sauces, condiments, and full-fat cheeses which can really add up in the calorie department.

Here is a tasty spin on the traditional potato salad recipes we are used to and it provides heart-friendly fats and rich flavors without being too rich in calories!

 

Wholly Potato Salad

 

Minutes to Prepare:     25                 Number of Servings:  8

 

Ingredients:

• 1/3 cup lemon juice
• 1 tablespoon minced garlic
• ¼ cup olive oil
• ¼ cup of Hellman’s dijonnaise (or if you like plain Dijon mustard you can use that too)
• 2 tablespoons dill pickle relish
• ½ tablespoon dried dill
• 6-8 medium sized red potatoes, boiled, diced (or cubed very small), cooled
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 1-8oz container of Wholly Guacamole (classic version)
• 1 small bunch of cilantro, coarsely chopped

Directions:

1. In a medium sized bowl combine the lemon juice, garlic, olive oil, Dijonnaise, dill pickle relish, and dried dill.  Set aside.
2. In a large bowl combine the potatoes, onions, and celery and mix well.  Add the dijonnaise mixture to the bowl and mix until blended.  Chill in the refrigerator 1-2 hours or until you are ready to serve.
3. Gently fold in the chopped cilantro and container of guacamole just before you are ready to serve.

Nutrition Facts (per serving):

Calories: 270      Protein: 4gm    Total Carbohydrates: 38gm    Fiber: 5gm 

Total Fat: 12g    Cholesterol: 0mg    Sodium: 248mg

 

Recipe calculated courtesy of SparkRecipe calculator

 

Hope Danielson, Director of Health and Wellness

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