Grandma's Famous Potato Salad (Makes 4-6 servings)
I adapted this recipe heavily to make it lower in fat, and it still turned out fabulous. The combination of chow chow, mustard, and vinegar gives it a great tangy zip.
3/4 cup plain soy yogurt 2 Tbsp soy sour cream 2 teaspoons mustard 1/2 teaspoon ground pepper (I use less) 2 tablespoons chopped fresh parsley 2 tablespoons vinegar 1/3 cup sweet corn relish or chow chow (I would recommend the chow chow since corn kernals are so hard to digest) 1 teaspoon salt (once again, I used less) 1/4 teaspoon sugar 1/2 cup plus 2 tablespoons extra light mayonnaise 6 cups potatoes
Cut potatoes into cubes about 1 inch squares. (I made mine smaller due to personal preference) Boil potatoes until soft, but not mushy! Let cool, while mixing all ingredients except the mayonnaise. Blend in mayo last. Pour mixture over potatoes and lightly toss. Refrigerate before serving.