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tangy lower fat potato salad

(1 rating)
HopeLeeper avatar
Recipe by
Hope Leeper
@HopeLeeper
Galena, IL

I made this tonight to go along with the New Year's resolutions to eat healthier, homemade food!

(1 rating)
yield 7 (with one cup servings)
prep time 1 Hr
cook time 20 Min
method Stove Top

Ingredients For tangy lower fat potato salad

  • 2 lb
    red potatoes
  • 8-10 md
    green onions
  • 2 md
    dill pickle halves
  • 4 lg
    hard cooked eggs
  • 1/3 c
    light mayonnaise
  • 1/3 c
    greek yogurt
  • 1 tsp
    kosher salt for seasoning (or to taste)
  • salt for potato water

How To Make tangy lower fat potato salad

  • 1
    Clean the potatoes, (do not peel), and boil them in salted water until tender, about 15 minutes.
  • 2
    While the potatoes are cooking, dice the dill pickle halves, chop the green onions, and coarsely chop the eggs.
  • 3
    Drain and cool the potatoes.
  • 4
    Combine the potatoes, green onions, pickles, and eggs and stir lightly.
  • 5
    Mix the light mayonnaise, Greek yogurt and salt and gently stir them into the salad mixture. Refrigerate overnight so the flavors blend.
  • 6
    This makes a not-too-sloppy salad. If you like it a little juicier increase the light mayonnaise and Greek yogurt to 1/2 cup each.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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