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
Preparation
In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut potatoes into bite-size cubes.
In a very large bowl, stir together mayonnaise, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for 2 to 24 hours. Cover and chill bacon separately.
Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir avocado and bacon into salad.
