Picnics, cookouts, games days all of them share certain foods: one of them being potato salad. Potato salad comes in many different forms and varieties, but one thing that is generally agreed on is that it’s not super figure-friendly. This low-calorie recipe changes that. While before, you maybe found yourself skirting the table and eyeing the dishes that were on the healthier side (those dishes are few and far between), now you can go straight for the good stuff! This recipe is packed with flavor, so you don’t have to compromise and you can enjoy it without any guilt after all, food is meant to be enjoyed, right?! Get your picnic baskets ready and take this along; everyone will love it and you can all go back for seconds!
Low-Cal Potato Salad
- 2 pounds baby red potatoes
- 1 scallion, finely diced
- 1 small red onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons non-fat, Greek yogurt
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh dill, chopped
- 2 teaspoons Dijon mustard
- salt and freshly ground pepper, to taste
- Place potatoes in a large pot of salted water and bring to a boil. Cook for 10-15 minutes, or until tender. Drain and set aside to cool.
- In a large bowl, combine Greek yogurt, mayonnaise, vinegar, olive oil, mustard, salt and pepper.
- Cut potatoes into cubes and add to mayonnaise mixture, along with scallion, onion, garlic and dill. Toss well to thoroughly coat everything. Taste and adjust seasoning, if necessary.
- Refrigerate at least 20 minutes so flavors can develop and blend.
- Serve chilled or at room temperature.
Recipe adapted from Skinny Taste