Lighter Potato Salad

Directions

Note: Wash hands with soap and water.
1. Place potatoes in a large pot of salted water and bring to a boil over medium-high heat; cook for 8-10 minutes or until potatoes are tender when pricked with a knife. Drain and let cool. Once cool, place in a large bowl and add celery, onion, egg whites, pickles, capers and parsley.
2. In a medium bowl, combine sour cream, yogurt, mustard and salt and pepper to taste. Pour over potato mixture and gently stir to combine. Cover and refrigerate for 1 hour before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!