Tangy Lower Fat Potato Salad
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Family Tested & Approved
7 (with one cup servings)
dill pickle halves
kosher salt for seasoning (or to taste)
Clean the potatoes, (do not peel), and boil them in salted water until tender, about 15 minutes.
While the potatoes are cooking, dice the dill pickle halves, chop the green onions, and coarsely chop the eggs.
Drain and cool the potatoes.
Combine the potatoes, green onions, pickles, and eggs and stir lightly.
Mix the light mayonnaise, Greek yogurt and salt and gently stir them into the salad mixture. Refrigerate overnight so the flavors blend.
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.