Healthy Potato Salad – A Creamy, Dreamy and Light Picnic Favorite

Ingredients

• 1.5 lbs rainbow potatoes (or potatoes of choice) diced into 1 - 1 1/2 inch pieces
• 1/3 cup 2% Greek yogurt (or 0% fat Greek yogurt)
• 1/3 cup olive oil mayonnaise
• 2 teaspoons yellow mustard
• 1 1/2 teaspoons chopped fresh dill (reserve 1/2 teaspoon for garnish)
• 1/2 teaspoon black pepper
• 1 teaspoon Mrs. Dash table blend seasoning - no salt added
• 4 each egg whites, boiled and diced
• 1 tablespoon dill relish
• 2 each celery stalks, diced small
• 2 each green onions, chopped (reserve 1 tablespoon for garnish)

Instructions

1. Place diced potatoes in a large pot of water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, 1/2 teaspoon pepper and 1 teaspoon no salt Mrs. Dash seasoning. Set aside.
3. When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a fork or potato masher. Add remaining potatoes diced, cooled potatoes with the mashed potatoes.
4. Add diced, boiled egg whites, 1 tablespoon dill relish, celery, and all but 1 tablespoon of the green onion to yogurt mixture and stir until mixed. Add the yogurt/egg white mixture to the potatoes and combine gently to evenly coat.
5. Garnish with remaining ½ teaspoon dill and 1 tablespoon green.
6. Serve immediately or refrigerate , tightly covered, for up to five days.

Recipe Notes

Nutrition Facts

Servings: 5 one cup servings

Calories per serving 246

Total Fat 13.8 g

Saturated Fat 1.5 g

Cholesterol 7 mg

Sodium 170 mg

Total Carbohydrate 23.3

Dietary Fiber 3.6 g

Total Sugars 2.8 g

Protein 7.4 g