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Ingredientes
- 2 pounds small Yukon gold potatoes (You can also try it with baby red potatoes and leave the skins on for added fiber)
- 2 large eggs (Try using just the egg whites for the recipe)
- Kosher salt for cooking and final seasoning
- 1/2 bunch sliced scallions, white and green parts (reserving some for garnish)
- 2 tablespoons drained capers (reserving several for garnish)
- 1 cup mayonnaise (Use low fat or fat free mayo)
- ½ cup Open Nature Greek Yogurt (Use 0% Greek Yogurt)
- ½ cup Open Nature Sour Cream (Definitely go with fat free sour cream)
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
- 1/2 small red onion, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch dill, chopped
- 1/2 lemon, juiced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling (Use no more than 2-4 tsp for the whole dish)
View Full Recipe at The Picky Eater: A Healthy…
Evaluaciones
04 de Julio de 2011
This is ridiculously wonderful! I love the addition of the capers so much with the dill - and Greek Yogurt is my new best friend!
