Tangy Lower Fat Potato Salad
photo of Tangy Lower Fat Potato Salad Recipe
7 (with one cup servings)
dill pickle halves
kosher salt for seasoning (or to taste)
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
Posted: Tue, Jan 8, 2013