potato salad w Greek yogurt

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.9
  • Total Fat: 3.0 g
  • Cholesterol: 106.0 mg
  • Sodium: 348.3 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 4.9 g
  • Protein: 11.8 g

View full nutritional breakdown of potato salad w Greek yogurt calories by ingredient
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Number of Servings: 8


    * Baked Potato, with skin, 4 large (3" to 4-1/4" dia.) cooled and diced
    * Sweet potato, cooked, baked in skin, without salt, 1 large, cooled, peeled, and diced
    * Hard Boiled Egg, 4 large, chopped
    * Honey Mustard, 4T
    * Celery, raw, 2 cup, diced
    * Onions, raw, .5 cup, chopped
    * Dill weed, dried, 1 tbsp
    * Dill Pickles, .5 cup, chopped or diced
    * Spicy or Dijon Mustard, 2T
    * Oikos Organic Greek Yogurt, Plain, 12 oz


1) microwave or bake (clean) potatoes until soft, chill, dice
2) hard-boil eggs, chill, peel, chop
3) chop celery and dill pickles
4) chop onion (into bowl then fill with ice water, soak for a couple minutes to take out the really strong flavor if desired)
5) mix all the other ingredients in a large bowl, taste for flavor and adjust accordingly (add cayenne here if you want more heat, try a bit of turmeric or paprika if you want more color)
6) add veggies and gently toss to coat, chill until serving (at least two hours probably)

Serves 8 very generously

Number of Servings: 8

Recipe submitted by SparkPeople user BINGHAM37.

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