Archive | Salad

LIGHTENED UP POTATO SALAD

Serves 8 7 russet potatoes (about 3 pounds) ½ cup white wine vinegar ¾ cup reduced-fat mayonnaise ¼ cup 2% Greek yogurt 5 large hard-boiled eggs, peeled 1 small onion, preferably Vidalia, finely chopped 4 stalks celery, finely chopped ¼ cup sweet or dill pickle relish Coarse salt and freshly ground black pepper Peel potatoes […]

Continue Reading

PICKLED VEGETABLES

Serves 8 to 10 1 cucumber 1 red onion, halved and thinly sliced 8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans and small okra 6 cups distilled white vinegar 2 cups sugar ¾ cup kosher salt 1 large garlic clove, cut into slivers 1 teaspoon mustard seeds 1 teaspoon […]

Continue Reading