Light Potato Salad
Want a light potato salad recipe? This version combines red potatoes and onions, sweet pickles, celery, plain yogurt, mayo, and a little Dijon mustard.
Servings: 8
Ingredients
- 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
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.