Yogurt-Dill Potato Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Yogurt-Dill Potato Salad calories by ingredient
Introduction
A lighter, fresh-tasting version of potato salad. A lighter, fresh-tasting version of potato salad.Number of Servings: 10
Ingredients
-
4 pounds small red potatoes
Water to cover potatoes, about 2 quarts
3 quarts ice water
2 tablespoons corn oil
2 tablespoons apple cider vinegar
1 cup Hellmann's light mayonnaise (no point in getting any other kind)
1 cup plain nonfat Greek yogurt (I like Chobani)
1 tablespoon Dijon mustard
1 cup minced red onion, or to taste
1/2 cup minced fresh dill or 2 tablespoons dried
Salt and pepper to taste
Directions
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.