Wondering how to enjoy delicious potatoes without overdoing you calorie and fat intake? Try this recipe makeover of the classic potato salad that is normally full of mayonnaise and fat-laden.
Ingredients
- 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 eggs hard-cooked, peeled and cut into 1/4″ cubes
Preparations
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 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 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.
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 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 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.
Nutritional Information:
Calories 97
Fat 1.8 gm
Sodium 255 mg
Calories 97
Fat 1.8 gm
Sodium 255 mg
Provided by Marcy W. Bowman, RDN, LDN, CDE Dietitian Health Coach
