Summer is here and today was warm!
We like to BBQ but we are starting to make changes in what we cook.
Today the burger was a frozen turkey burger in a 60 % whole wheat bun. The side dish was fresh green beans cooked in the microwave and Emily made a wonderful potato salad. It just wouldn't be summer without some kind of potato salad. We have been experimenting with a few different kinds of potato salad that seem healthier or lower calorie but until today's attempt they really were not very tasty or satisfying.
This Potato salad is reduced in calories but it still has a very creamy traditional kind of taste.
Emily's Canada Day Potato Salad
3 eggs, hard boiled, cooled and cubed
2 stocks of celery, chopped
3/4 cup of low fat cottage cheese
3/4 cup of half the fat mayonnaise
sprinkle of paprika (optional)
Boil the potato cubes until cooked but firm. Run them under cold water until cool and then drain. In a larger bowl combine the potatoes with the eggs and the celery.
Blend the cottage cheese and mayonnaise in a separate bowl or using a food processor. We like used an immersion blender. Add the cheese mixture to the potato mixture and combine thoroughly . Sprinkle with paprika if desired.