Description
This healthy potato salad uses Greek yogurt and light mayonnaise for a lighter take on a classic. Fresh vegetables add flavor and crunch.
Ingredients
Scale
- 2 pounds small red potatoes, quartered
- 1 cup plain Greek yogurt
- 1/2 cup light mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
- Drain potatoes and let cool completely.
- In a large bowl, whisk together Greek yogurt, light mayonnaise, dill, Dijon mustard, and apple cider vinegar.
- Add cooled potatoes, celery, and red onion to the bowl.
- Gently fold to combine, ensuring all ingredients are well coated.
- Season with salt and black pepper.
- Refrigerate for at least 30 minutes before serving.
Notes
- For extra flavor, add a pinch of paprika or a dash of hot sauce.
- If you prefer a creamier texture, mash some of the potatoes slightly before mixing.
- This salad is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg