This is the time of year when you like to plan a picnic in the park, if it's not unbearably humid! And you always need a side dish to go with your main meal.
The perfect side dish for any picnic or Fourth of July party is usually potato salad.
In this House Works, Chef Judy joins us in the kitchen at Schaefer's and shows us how to put a twist on the traditional recipe.
Judy's Potato Salad
1 1/2 pounds new potatoes, purple and red potatoes cooked
4 large eggs, hard-boiled
3 stalks celery, diced
6 each radishes, sliced
1 cup corn kernels
1/2 pound snow pea pods, fresh, slices
3/4 cup mayonnaise
3/4 cup yogurt, greek
1/4 cup mustard
salt and pepper to taste
Mix all ingredients together. Taste for seasoning, and add salt and pepper as needed. Top with paprika. You can add any vegetable to this, plus pickles and olives.
Per Serving (excluding unknown items): 305 Calories; 22g Fat (60.4% calories from fat); 8g Protein; 24g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.