For those of you who love potato salad (me!) or really any type of side that can go along with bbq, things off the grill, etc. (me!) but don’t always love all the calories that come along with mayo based dressing (ooh, me!) then this is the recipe for you.
Instead of using mayo to bind this potato salad together, I used plain nonfat Greek yogurt. If you don’t already know the substitution powers that plain Greek yogurt has, I recommend you pick some up next time you shop. It can replace mayo or sour cream in pretty much any dish.
A few tips for this potato salad: I recommend making this dish the night before or the morning of. The longer the salad gets to sit with the dressing, the more the flavors meld together. Also, adding the dressing while the potatoes are still warm allows the potatoes to soak in the dressing flavors.
Lightened Up Potato Salad
6 red potatoes, washed and quartered
6 oz nonfat plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon whole grain, dijon, or spicy brown mustard
1-2 cloves garlic (If you are a garlic lover like me, use two)
3 radishes, thinly sliced and quartered
3 green onions, thinly sliced
large handful fresh parsley, chopped
smaller handful fresh dill, chopped (I forgot dill, but dill and potatoes go together like peanut butter and jelly)
salt & pepper
Place washed and quartered potatoes in a large pot with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Cook until fork tender. Drain potatoes and leave colander in the sink or place on a plate on the counter, cover potatoes with a clean kitchen towel and let cool.
While potatoes are cooking, chop the veggies and make the sauce. Combine yogurt, red wine vinegar, mustard, garlic, salt and pepper to taste in a bowl. Whisk to combine and set aside.
Once potatoes are cool enough to handle but still warm, cut into smaller bite sized pieces and place in a large bowl. Add veggies and dressing to the bowl with the potatoes and stir to combine. Taste and season with more salt and pepper if needed.