It’s July 4th today so I’m getting ready for the family BBQ. Here’s a lighter version of a summer holiday favorite. This one doesn’t include eggs but 3-4 hard boiled eggs would be great in here. This one borrows an idea from Tyler Florence I saw where he boiled the potatoes in cream then grilled them. Trust me. It’s worth it.
- 3 lb yukon gold potatoes
- Quart of Half and Half
- Two sprigs of fresh thyme
- 1 Tsp salt
- 1 Tbsp garlic, minced
- 1 bay leaf
- 1 cup light mayonnaise
- 2 Tbsp capers
- 1 Tbsp caper juice
- 1/2 cup cornichons (small dill pickles), chopped
- 1/4 cup pickle juice
- Juice of 1/2 lemon
- 2 Tbsp dijon mustard
- 3 green onions, chopped (include the green and white portion of the onion)
- Smoked salt and fresh ground pepper to taste
Place the first five ingredients into a pot and boil potatoes until you fan easily stick a fork through one. Turn off heat and scoop the potatoes into a mixing bowl. Keep the half and half mixture for later.
Cut the potatoes in half and place onto a grill lightly coated with olive oil. Grill the potatoes on both sides. Place into the bowl where you’ll finish making the salad.
Add 1/2 cup of the half and half mixture (stir it up a little to get the garlic off the bottom) to the potatoes and mash up with a potato masher. Top with Saran Wrap and allow to cool in the fridge. Using a little of the cream gives the salad moisture and flavor and is much lower in calories than all that mayo.
Add the rest of the ingredients and stir to incorporate. Salt and pepper to taste.
4 WW Smart Points per cup
The Hubby Chef 