Old-Fashioned Potato Salad “Lite”
My aunt has always made the best potato salad, so I asked her for the recipe and figured out why it was so delicious: it’s the incredible amount of mayo required. So instead, continuing my love affair with Greek-style yogurt, I lightened her recipe up a bit by swapping in some yogurt for the mayo. I am not claiming that this is a low-fat dish by any means, but it’s very tasty and a little bit less heavy than the full-on mayo version.
- 1/2 cup fat-free, light or regular mayonnaise
- 1/2 cup nonfat Greek-style yogurt
- 2 1/2 pounds Yukon Gold potatoes
- 1/2 cup red onion, chopped
- 1/2 cup celery, diced
- 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 Italian parsley, chopped (optional)
Combine the yogurt and mayonnaise and set aside. Rinse and quarter the potatoes (no need to peel) and cook in boiling salted water until fork tender, 15-20 minutes. Drain and transfer the potatoes 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 the onion, celery, yogurt/mayo mixture and mustard. Gently mix to combine. Fold in the eggs and parsley, if using. Chill in the refrigerator for at least 2 hours.