Spring and warm weather means cookouts on the beach or in the backyard. Hamburgers and hot dogs are standard fare, along with sides like potato salad, coleslaw, and other mayonnaise-laden dishes that don't help our diet.
This healther option to potato salad uses greek yogurt with just a little bit of mayonnaise to keep the calories way down and flavor way up.
- 2 pounds russet potatoes, peeled and cut into 3/4 inch cubes
- 1 tablespoon salt, for cooking potatoes
- 1/2 cup greek yogurt, plain, non-fat
- 2 tablespoons mayonnaise, light
- 1 teaspoon dijon mustard
- 3/4 teaspoons salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon onion powder
- 1/2 cup celery, chopped
- 3 tablespoons pickle relish
- 2 tablespoons red onions, minced
- 2 tablespoons parsley, minced
- 2 eggs, hard-cooked, peeled and cut into 1/4" cubes
- Place potatoes in a large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes. Drain potatoes
and transfer to a large bowl.
- In a medium sized bowl whisk together yogurt, mayonnaise, mustard, salt, pepper and onion powder. Add to potatoes and gently stir to combine. Add celery, pickles, red onions, parsley and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.
- Cover and refrigerate until chilled, about 1 hour before serving. Potato salad can be made up to one day ahead.