I love mayo-based salads but have a weird thing about ordering them at a restaurant – I can’t do it. This includes tuna salad, chicken salad, cole slaw, and potato salad. I think it stems from working in bad restaurants in my teen years and witnessing the vat of mayo with the crust on top being wrapped in saran wrap for use the next day after sitting out on the prep counter for an indeterminate amount of time. Yuck. I also get upset when people seem to think Miracle Whip and mayo are interchangeable – they don’t even taste vaguely similar, thank you very much.
My aunt has always made the best potato salad so I asked her for the recipe and figured out why it was so delicious – the incredible amount of mayo required. Continuing my love affair with Greek yogurt, I lightened her recipe up a bit by swapping in some yogurt for the mayo. I am not claiming this is a dietetic dish by any means, but tasty and a little bit less caloric than the full-on mayo version. Try it for your Memorial Day barbecue or picnic.
Old-Fashioned Potato Salad “Lite”
1/2 cup mayonnaise (fat-free, light or regular)
1/2 cup 0% fat Greek yogurt
2 1/2 pounds Yukon gold potatoes
1/2 cup chopped red onion
1/2 cup diced celery
2 tablespoons Dijon mustard
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
6 hard boiled eggs, peeled and quartered
1/2 cup chopped Italian parsley (optional)
Combine the yogurt and mayonnaise and set aside. Rinse and quarter potatoes (no need to peel) and cook in boiling salted water until fork tender, 15-20 minutes. Drain and transfer ppotatoes to a bowl and roughly cut into smaller pieces with a knife. Add the vinegar, olive oil, salt and pepper to the hot potatoes and gently toss. Add onion, celery, yogurt/mayo mixture, and mustard. Gently mix to combine. Fold in eggs and parsley if using. Chill in fridge for at least 2 hours.