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

How to Make Tangy Lower Fat Potato Salad


  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.

Printable Recipe Card

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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