Tangy Lower Fat Potato Salad

Hope Leeper


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


★★★★★ 1 vote

7 (with one cup servings)
1 Hr
20 Min
Stove Top


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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

How to Make Tangy Lower Fat Potato Salad


  • 1Clean the potatoes, (do not peel), and boil them in salted water until tender, about 15 minutes.
  • 2While the potatoes are cooking, dice the dill pickle halves, chop the green onions, and coarsely chop the eggs.
  • 3Drain and cool the potatoes.
  • 4Combine the potatoes, green onions, pickles, and eggs and stir lightly.
  • 5Mix the light mayonnaise, Greek yogurt and salt and gently stir them into the salad mixture. Refrigerate overnight so the flavors blend.
  • 6This 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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About Tangy Lower Fat Potato Salad

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

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