Cookout season is here!
Well, maybe I’m jumping the gun a bit, but last weekend was gorgeous here, and we pulled out the grill. Burgers, baked beans, and of course, potato salad. I love potato salad. Especially my mom’s (who I think got the recipe from her mom). It’s amazing.
I’ve been making my own version of the family potato salad for years. The main difference has been that I use mayonnaise – traditionally, my family uses Miracle Whip (ewwwwww). But recently I’ve been wondering if I can make it healthier.
I played around, losing some egg yolks, subbing light mayo and Greek yogurt for the full fat mayo, and I think I’ve got a winner! The only thing I couldn’t improve upon is the sodium content. That’s because one of my secret
not anymore ingredients is pickle juice. Which is inherently loaded with sodium. But seriously, it makes the dressing. So just make sure you’re drinking lots of water. Which you should be doing anyway.