Contributed By Christie O, Author of Average Moms Wear Capes
I love potato salad so much! But since I switched my mayonnaise to the type of mayonnaise without preservatives (Hain safflower mayonnaise available at most health food stores), which has a few more calories (I don’t use it that much, only for chicken or tuna salad), I needed to find a healthier alternative or at least find a way to lighten it up a bit.
And I don’t really like store-bought potato salad that much either. There are a couple that are acceptable like the one at Sam’s Club, but still, I’d rather have mine with a bit less fat and calories. So I was searching for one on the internet (Pinterest) and I found one that uses greek yogurt AND IT TURNED OUT DELICIOUS!! Inspired by the recipe by No. 2 Pencil that I found on Pinterest, I gave it a whirl and I couldn’t stop eating it WHILE I was making it which is always a good sign.
This potato salad was the perfect pairing with our grilled onion sliders this summer and it makes the perfect side for any backyard barbecue or gathering.
Here it is!
Healthy and Light (Bacon Optional) Potato Salad!
Ingredients:
- 2 1/2 pounds of small yellow/golden or red potatoes (I used red).
- 1 cup of fat-free plain greek yogurt
- 1/4 cup of regular mayonnaise (or safflower mayo which has no preservatives)
- 1/4 cup of fat-free milk
- 1 tablespoon of dijon mustard
- 5 strips of cooked & crispy turkey bacon (optional)
- salt and pepper to taste
- Parsley or dill for color (optional)
Directions:
Clean and quarter the potatoes and boil in a large pot until tender. If using bacon, cook until crispy on stove or microwave.
Combine in a large bowl the greek yogurt, mayo, dijon mustard, and milk. Whisk until combined. Add salt and pepper to taste. Add the potatoes to the yogurt mixture and stir gently! So as to not disturb the potatoes too much. Top the potato salad with crumbled bacon. Chill in the fridge or serve it warm (I was picking out potatoes and eating them while they were warm — it was delicious! — but I chilled it for serving and it was also delicious.) The original recipe calls for chopped green onions for taste and color, feel free! I used parsley but you can use dill too. Enjoy!!!
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