I don’t usually support using “diet” things if they don’t taste very good. I would much rather eat everything I want in moderation than sacrifice taste. If you are taking the time to read food blogs, there is a good chance you feel the same. However, when you have some pregnancy weight to lose and flavor is not really sacrificed, it is okay to go light… right?! I had determined that all fat free dairy products were off my list. I do find the light versions are tolerable: 1% milk, light yogurt, low-fat cottage cheese and even some light cheeses. Sometimes, I even like them better because they go down the hatch without that thick, milky coating in your throat.

Recently, a large tub of fat free sour cream ended up in my fridge. I don’t remember if my husband picked it up or if I bought it by accident. Not wanting to waste it, I suspiciously tried it on these pork tacos. And guess what? I didn’t mind it! Yesterday, I used the fat free sour cream in this potato salad recipe along with light mayonnaise and I must say, I am not sure I even noticed the difference or missed the fat.

Am I just talking myself into this new acceptance of fat free sour cream because I am so desperate to lose a little weight and regain my pre-pregnancy body? Maybe. But, for now it is working.

Light Potato Salad with Sour Cream and Capers

6-8 medium red skinned potatoes
2 hard boiled eggs
4 green onions
2 Tablespoons capers, rinsed
1/4 cup light mayonnaise
1/3 cup fat free sour cream
1 teaspoon yellow mustard
1 teaspoon dijon mustard

Wash the potatoes but do not peel them. Cut into 1 inch chunks. Boil water in a pan. Put the potatoes in the water and cook until fork eases into the potatoes. Do not overcook or they get mushy and the skins all fall off. Drain the potatoes and let them cool. Cut eggs into small pieces. Clean and chop the green onions. Add eggs, onions and capers to the potatoes and toss them to mix. In a separate bowl, mix the mayonnaise, sour cream and mustard. Stir it gently into the potato mixture. Season with salt and pepper to taste. Makes 4-6 servings.

p.s. Thank you to Robin and Ashley for the encouragement to roast my purple cauliflower. I drizzled it with olive oil, sprinkled it with chunky Korean sea salt and roasted it in my oven at 400 degrees. I ate it alongside this potato salad and it was divine!