Light Potato Salad

My recipe for Light Potato Salad combines creamy red potatoes with sweet red onion, crunchy sweet pickles, crisp celery, light mayo, plain yogurt to make it lighter, and a little Dijon mustard to give it a little zip. It is so delicious!

I love potatoes in any way, and I chose to use mayo with olive oil and nonfat yogurt to lighten up this classic dish. I try to substitute nonfat yogurt for mayonnaise or sour cream any chance I get to make dishes more healthful.

This dish is perfect recipe for summer grilling. It also goes great with dishes like pulled pork or chicken, among others.

Potato salad is especially good because it can be made ahead of time and then when it comes time to cook outdoors you can be outdoors tending to the grill, (or spending time with the husband while he is grilling, like I do) instead of being in the kitchen cooking.

I especially like to make this if I am serving Honey Lime or Lemon Pepper Chicken. I also serve it with Fruit Salad because it, too, can be made ahead of time.

This recipe could very easily be doubled or tripled to feed a crowd.

Light Potato Salad

Mindy Boyd

Want a light potato salad recipe? This version combines red potatoes and onions, sweet pickles, celery, plain yogurt, mayo, and a little Dijon mustard.

5 from 1 vote

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Salad, Side Dish

Cuisine American

Servings 8

Ingredients

  

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• 6 medium red potatoes, about 2 pounds
• 3 stalks celery, about 1 cup
• 1/2 cup sweet pickles
• 1/4 cup red onion
• 1/2 cup light mayonnaise, I use the type with olive oil
• 1/2 cup nonfat yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

 

• Wash potatoes and cut into bite sized pieces. Place the potatoes into a medium saucepan and put enough water in the pan so that it is about an inch over the potatoes. Bring to a boil over medium-high heat; reduce heat to medium-low and cook until the potatoes are tender, about 12-15 minutes. Drain and allow to cool.
• While the potatoes cook chop the celery, pickles and onion. In a small bowl mix the yogurt, mayonnaise, Dijon mustard, sugar, salt, and pepper until well combined.
• In a large bowl combine the potatoes, celery, pickles, onions, and sauce mixture and toss to coat. Chill before serving, if desired.

Keyword potato salad

Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

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