Healthy Potato Salad
Greek yogurt and a small amount of mayonnaise and yellow mustard make the base for this classic healthy potato salad.
Servings 6
Calories 269kcal
Ingredients
- 2 pounds potatoes red, yukon or russet - peeled or unpeeled
- 1 cup plain greek yogurt any fat content, we used non fat Chobani
- 1/4 cup mayonnaise optional but recommended
- 1/4 cup yellow mustard
- 3 stalks celery chopped
- 3 green onions chopped
- 3 large boiled eggs
- 1/3 cup sweet relish or chopped sweet pickles
- 1 1/2 teaspoons salt you may need more, taste taste taste
- 1 teaspoon black pepper
Instructions
- Cut your potatoes in quarters. Place in a large pot and cover with cold water. Bring to a boil and cook until tender. About 10-12 minutes. When fork tender drain and rinse. Let cool and chop into 1/4 inch pieces.
- Meanwhile in a small sauce pan add 3 eggs. Cover with cold water. Bring to a boil. Once boiling cook for 10 minutes. Transfer to a cool bowl of water. Peel and chop.
- In a small mixing bowl combine yogurt, mayonnaise and mustard. Set aside.
- Add the potatoes, celery, onions and relish to a large bowl. Add the yogurt mixture, chopped eggs, salt and pepper. Toss gently. Refrigerate for several hours, even better if overnight. This recipe requires a generous amount of salt and pepper. Taste, taste, taste!
Notes
Store in the refrigerator for up to 4 days. Freezing is not recommended.
Add more yogurt, mayonnaise and mustard the following day if needed.
Nutrition
Calories: 269kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 934mg | Potassium: 809mg | Fiber: 4g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 2mg