Potato Salad, A lighter style (inspired by Recipe from Bobby Deen's show)

Potato Salad, A lighter style (inspired by Recipe from Bobby Deen's show)
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 3.2 g
  • Cholesterol: 63.3 mg
  • Sodium: 642.5 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.0 g

Report Inappropriate Recipe

Submitted by:


This recipe is bright and fresh. This recipe is bright and fresh.
Number of Servings: 6


    2 large Eggs
    6 small red potato
    juice from ˝ lemon
    2 stalks celery
    1/2 cup, chopped Onions
    ˝ cup frozen peas (thawed)
    2 tbsp Dijon Mustard
    2 tbsp Hellman's Light Mayonnaise
    1 tsp Lemon Zest (Shredded Lemon Peel)
    1/2 cup OIKOS Greek Yogurt Plain Nonfat
    1 tsp Lemon Pepper
    1 tbsp Bolthouse Farms Creamy Honey Mustard Yogurt Dressing
    1 tbsp pepper, black,
    1 tsp salt


Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, 10 to 15 minutes. Let cool just to the touch, and then cut into bite-size cubes. Place eggs in cold water heat to boiling, boil about 12 minutes for hard boiled eggs. Let cool. Peel and cut into small pieces. Mix together the mayonnaise, yogurt, yogurt dressing, Dijon, lemon pepper seasoning, pepper, salt, lemon zest and lemon juice in a large bowl.

Mix together the celery, peas, onions and eggs in a separate bowl. Add in the dressing and potatoes, stir together. Serve at room temperature.

Serving Size: Makes 6 1-cup servings

TAGS:  Side Items |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.