Pulled Pork Part 2 of 3

So for Part 2 I kept it nice and simple. I took the pork that I had refrigerated and not yet shredded (see post below), and simply shred it up and added our favorite store bought BBQ sauce. I put it in the oven at a very low heat while I made the potato salad.


Lightened Up Spring Potato Salad

3-5 red potatoes, diced smallish
1 hardboiled egg
chopped celery and onion
peas (but really, whatever you have/like in your potato salad works)
2 tbl dijon mustard
4 tbl greek yogurt
dill
chives
salt and pepper

I cut up three red medium sized potatoes (unpeeled, thats where all the nutrients are!) and added them into a big pot of water and turned up the heat so it would come up to boil. I threw in my egg that I wanted to hardboil for the potato salad too. Season the water well! The potatoes absorb the flavor... salt, bay leaf, herbs, chicken broth, use whatever you want or have on hand.

While it boils, get your other veggies for the potato salad ready. I went with what I had on hand... peas (leftover from the Buffalo Chicken Salad, and I like peas because they're Springy), onions and celery.

So, my husband HATES mayonaise and while I don't hate it, I don't particularly love putting huge spoonfuls of it in my food. So instead of mayo I used 1-2 tbl of dijon mustard, and 4 tablespoons of greek yogurt (also leftover from the Buffalo Chicken Salad). It was soooo good. It was still creamy, but not nearly as heavy or dense as it is with mayo.

Toss in your spices, I used fresh chives and dill (happened to have these on hand for the deviled eggs I made over the weekend. Again you don't have to use these spices, but I will say I really liked the dill in this).

When the potatoes are done, drain and run them under some cold water and toss them in with your yogurt/veggie/herb mixture. Peel the hardboiled egg, omit the yolk, finely chop the whites and toss it in too. Fridge til ready!

And the final products... I worked really hard on the beans too (opened up a can and heated it up).