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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Non-fat Greek yogurt and plenty of celery and green onion help make this more diet friendly than most potato salad recipes. The bread and butter pickle adds a nice bit of sweetness, but you can substitute dill pickle if you prefer. Ingredients:
2 lbs small white potatoes or 2 lbs yukon gold potatoes, unpeeled |
2 tablespoons cider vinegar |
1 cup celery, thinly sliced |
6 green onions, white and green, thinly sliced |
1 teaspoon dill weed |
1 teaspoon kosher salt |
1/4 cup bread and butter pickles, chopped |
3 hardboiled egg, sliced and chopped |
2/3 cup non-fat greek yogurt |
2 tablespoons low-fat mayonnaise |
fresh ground pepper |
Directions:
1. Cover potatoes with an inch of water and boil until you can pierce them with a knife.
2. Slice warm potatoes into a large bowl.
3. Sprinkle cider vinegar onto warm potatoes.
4. Add all other ingredients and mix together lightly.
5. Taste and adjust seasonings. If too dry, you can add a little more yogurt.
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