SKINNY CREAMY AVOCADO POTATO SALAD

Skinny Creamy Avocado Potato Salad image

50% less sat fat • 29% fewer calories than the original recipe. Want to boost calcium and protein in this yummy version of spud salad? Use the plain fat-free yogurt instead of the fat-free sour cream.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 3h30m

Yield 16

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/2 cup, Sodium 210 mg, Sugar 3 g, TransFat 0 g