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


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


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.

About this Recipe

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