6 Picnic Food Favorites Get a Slim-down
From burgers and chicken to deviled eggs and potato salad, we have the menu for your backyard bash
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!