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Skinny Creamy Avocado Potato Salad
Skinny Creamy Avocado Potato Salad
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Healthier spud salad: swap sour cream for fat-free yogurt to reduce calories and saturated fat, while boosting calcium and protein.
Ingredients:
  • 2 1/2 pounds round white and/or red potatoes
  • 1 cup low-fat mayonnaise or light salad dressing
  • 1 carton (8 oz) fat-free sour cream or 1 cup Yoplait® plain fat-free yogurt
  • 2 tablespoons fat-free milk
  • 1 teaspoon seasoned pepper
  • 1/4 teaspoon salt
  • 3 hard-cooked eggs, peeled and chopped
  • 3/4 cup sliced green onions
  • 1/2 cup cubed reduced-fat cheddar cheese (2 ounces)
  • 2 slices reduced-sodium bacon or turkey bacon, crisp-cooked and crumbled
  • Fat-free milk (optional)
  • 1 avocado
Instructions:
  • 1. Boil potatoes in a covered large saucepan filled with plenty of water for 20 to 25 minutes until tender. Drain and let cool, then cut into bite-size cubes.
  • Combine mayonnaise, sour cream, 2 tablespoons of milk, seasoned pepper, and salt in a large bowl. Gently fold in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill the salad for 2 to 24 hours. Chill bacon separately.
  • Toss the salad. If the salad appears dry, mix in 1 to 2 tablespoons of extra milk. Carry the salad and bacon in an insulated cooler with ice packs. When ready to serve, pit, peel, and dice the avocado; fold the avocado and bacon into the salad.

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