Another Healthy BBQ Side: Red Potato Salad
July 17, 2013 17 Comments
Yeah, baby, it is time for potato salad. I used to buy it at my local supermarket until I found out how much better it is when you make it fresh.
Many light potato salads use light mayonnaise to reduce calories. I have also seen recipes that use Greek yogurt. I like mayo a little too much to get rid of it all together.
My solution? I use plain yogurt (can be Greek if you have it) and ¼ cup mayo as a flavoring agent. My potatoes are not swimming in mayo, but the result is creamy and perhaps NO ONE will notice it isn’t all mayo.
The taste is a bit like buttermilk (which goes well with potatoes). The dill is fantastic here because it adds a brightness to the flavor. I LOVE this potato salad.
Finally, red potatoes are the best because you don’t have to peel them. I scrub them hard with a vegetable scrubber because they can be dirty, chop, and voila.
Do you have a light version of potato salad? Please share.
Red Potato Salad Recipe
Makes 8 servings, ½ cup per serving
2 pounds red potatoes, skin on, ¾ inch dice
¾ cup plain yogurt (Greek, if you have it)
¼ cup mayonnaise
3 tablespoons Dijon mustard
2 tablespoons fresh dill, chopped
Add potatoes and enough cold water to cover to a stockpot. Cover and simmer on medium until tender (about 20 minutes). While the potatoes are cooking, mix together the yogurt, mayo, Dijon, and dill in a large bowl. Add the potatoes to the bowl and mix. Chill salad until ready to serve.
130 calories, 3.1 g fat, 22.2 g carbohydrates, 3.3 g sugar, 3.9 g protein, 2.2 g fiber, 143 mg sodium, 3 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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