tangy lower fat potato salad

How To Make tangy lower fat potato salad

• 1

  Clean the potatoes, (do not peel), and boil them in salted water until tender, about 15 minutes.
• 2

  While the potatoes are cooking, dice the dill pickle halves, chop the green onions, and coarsely chop the eggs.
• 3

  Drain and cool the potatoes.
• 4

  Combine the potatoes, green onions, pickles, and eggs and stir lightly.
• 5

  Mix the light mayonnaise, Greek yogurt and salt and gently stir them into the salad mixture. Refrigerate overnight so the flavors blend.
• 6

  This makes a not-too-sloppy salad. If you like it a little juicier increase the light mayonnaise and Greek yogurt to 1/2 cup each.
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