tangy lower fat potato salad

Name: Tangy Lower Fat Potato Salad
Prep time: 1 h
Cook time: 20 min
Yield: 7
Cuisine: American
Ingredients: 2 pound(s) red potatoes; 8-10 medium green onions; 2 medium dill pickle halves; 4 large hard cooked eggs; 1/3 cup(s) light mayonnaise; 1/3 cup(s) greek yogurt; 1 teaspoon(s) kosher salt for seasoning (or to taste); - salt for potato water

(1 RATING)

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Hope Leeper

Galena, IL

Updated on Jan 8, 2013

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

Rate

Yum. I really think it tastes just as good as potato salad with all mayo or sour cream, maybe better!

prep time 1 Hr

cook time 20 Min

method Stove Top

yield 7 (with one cup servings)

Ingredients

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

How To Make tangy lower fat potato salad

Step 1

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

Step 2

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

Drain and cool the potatoes.
Step 4

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

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