Eat– for Good Health

Your gang (or anyone of you on the GOLD STANDARD OF THIN eating plan) will love my buttermilk red-white-blue potato salad for Memorial Day!  Whether you leave a few small carrots whole or shred them, add bits of cucumber and fresh tarragon.  Each serving is just 107 calories.  Potato salad looks more gourmet with multicolored potatoes.

Light Red, White, and Blue Potato Salad

(makes about 4 servings)

2 pound2 small potatoes

6 tablespoons low-fat buttermilk

2 tablespoons creamy horseradish sauce

1 tablespoon lemon juice

1 tablespoon fresh tarragon

chopped cucumber, 1/2 cup shredded carrots, 2 scallions

1 tablespoon (loosely packed) finely chopped chives


  1. Pierce each potato once with a fork and place in microwave. Cook on HIGH until just tender. Let potatoes cool slightly, then cut each in half (or quarter the larger ones).
  2. Meanwhile, cook turkey bacon over medium-high heat, flipping from front to back often, until crisp. Set aside to cool, then crumble into pieces.
  3. In small bowl combine buttermilk, 2 Tbs creamy horseradish sauce, 1 Tbs lemon juice, 1 Tbs fresh tarragon, salt and pepper (or Mrs Dash seasonings)
  4. In medium-size serving bowl, combine vegetables. Cover and keep in refrigerator until needed.
  5. Right before serving, stir in chives.



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