Yogurt-Dill Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 pounds small red potatoesWater to cover potatoes, about 2 quarts3 quarts ice water2 tablespoons corn oil2 tablespoons apple cider vinegar1 cup Hellmann's light mayonnaise (no point in getting any other kind)1 cup plain nonfat Greek yogurt (I like Chobani)1 tablespoon Dijon mustard1 cup minced red onion, or to taste1/2 cup minced fresh dill or 2 tablespoons driedSalt and pepper to taste
Makes 10 servings of about a cup each.
Place potatoes in large pot and add water to cover, about 2 quarts. Bring to a boil over high heat and cook about 18 to 20 minutes until they can be easily pierced with a sharp knife.
Drain and plunge potatoes in ice water to stop the cooking. Peel the potatoes now, if you want to. I like the skins.
Cut potatoes in quarters or in smaller chunks if you like them smaller.
In large bowl, sprinkle potatoes with corn oil and vinegar. Toss lightly to coat.
Combine light mayonnaise, Greek yogurt and mustard in small bowl. Add mayonnaise mixture, onion, dill, salt and pepper to potatoes. Toss gently to coat well. Cover and chill.
Number of Servings: 10
Recipe submitted by SparkPeople user REVJVH.
Place potatoes in large pot and add water to cover, about 2 quarts. Bring to a boil over high heat and cook about 18 to 20 minutes until they can be easily pierced with a sharp knife.
Drain and plunge potatoes in ice water to stop the cooking. Peel the potatoes now, if you want to. I like the skins.
Cut potatoes in quarters or in smaller chunks if you like them smaller.
In large bowl, sprinkle potatoes with corn oil and vinegar. Toss lightly to coat.
Combine light mayonnaise, Greek yogurt and mustard in small bowl. Add mayonnaise mixture, onion, dill, salt and pepper to potatoes. Toss gently to coat well. Cover and chill.
Number of Servings: 10
Recipe submitted by SparkPeople user REVJVH.
Nutritional Info Amount Per Serving
- Calories: 258.9
- Total Fat: 10.8 g
- Cholesterol: 8.4 mg
- Sodium: 237.7 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.6 g
- Protein: 7.6 g
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