Tangy Lower Fat Potato Salad

Hope Leeper

By
@HopeLeeper

I made this tonight to go along with the New Year's resolutions to eat healthier, homemade food!


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Comments:

Serves:

7 (with one cup servings)

Prep:

1 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

2 lb
red potatoes
8-10 medium
green onions
2 medium
dill pickle halves
4 large
hard cooked eggs
1/3 c
light mayonnaise
1/3 c
greek yogurt
1 tsp
kosher salt for seasoning (or to taste)
salt for potato water

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Low, #eggs, #fat, #dairy