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.
This recipe could very easily be doubled or tripled to feed a crowd.
Light Potato Salad
- 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
- 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.
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