You’ll never miss the mayo in this rich and tangy potato salad recipe. Plus, knowing you’re saving 119 calories and 15 grams of fat per half cup serving makes it taste even better.
21/4 pounds baking potatoes, peeled and cut into 1-inch pieces
3/4 cup fat-free plain yogurt
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon extra virgin olive oil
2/3 cup ﬁnely chopped whole green onions
3 tablespoons ﬁnely chopped fresh parsley
2 tablespoons ﬁnely chopped fresh dill
Cook the potatoes in a pot of boiling salted water until tender, 12 to 15 minutes. Drain and cool to room temperature.
Meanwhile, whisk the yogurt and mustard in a small bowl. Slowly whisk in the olive oil. Add the onions, parsley, and dill and stir until combined.
Transfer the potatoes to a large bowl and pour the yogurt mixture over them. Mix well with a wooden spoon, breaking some of the potatoes, so that they become a bit mashed and the ingredients are well combined. Season generously with salt and pepper to taste.
Refrigerate for 1 hour to 1 day.
Nutrition score per serving (1/2 cup):
Recipe courtesy of Devin Alexander’s The Most Decadent Diet Ever!