It was really good -- so there's a lesson for you: Wal-Mart deli has some great stuff. However, it had a lot of mayo and sour cream, and I generally prefer a lot less goop on my salads, but I'm picky like that. I read the ingredients on the back and decided I could totally pull something similar off at home with a lot fewer calories and a lot less goop.
And thus was born this Dill Red-Skinned Potato Salad, slather in just enough Greek yogurt with just a touch of mayo to deepen the flavor, plenty of dill to add a nice bright note and some crunch from celery and onions.
If you don’t love traditional potato salad, this might be a good version to try and convert yourself with. Plus, with so little mayo, you can have more of it, right?
I’d recommend eating this in a day or two because as it sits the liquid from the yogurt begins to seep out. It’s nothing a little stirring won’t take care of, but the flavor is definitely best in the first couple of days. You could try draining the Greek yogurt to and that might help as well. We ate this slightly warm because we’re impatient like that, and it was delightful, but it’s just as good chilled as it was intended.
Dill Red-Skinned Potato Salad
Prep Time: 15 min
Cook Time: 15 min
Keywords: boil side potatoes greek yogurt summer
Ingredients (6-8 servings)
- 3/4 c nonfat plain Greek yogurt
- 1/2 c celery, chopped
- 2 T mayo
- 1.5 -2 lbs baby red potatoes
- 1/2 c onion
- 3 tsp dried dill
- salt and pepper to taste
Thoroughly scrub the potatoes, then chop into 1 to 2-inch pieces.
Place potatoes in pot of water and bring to a boil, letting them cook until fork tender, about 15 minutes.
Drain potatoes well. Then add to a large bowl with the rest of the ingredients and mix well.
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