Greek Yogurt Potato Salad with Parsley and Dill

Rose McAvoy

A light take on traditional potato salad this recipe cuts the fat by using Greek yogurt with mayonnaise in the dressing. Fresh herbs keep the flavor fresh and summery. As with most potato salad recipes, these flavors are enhanced with a bit of time. Prepare this salad recipe a minimum of 4 hours before serving - best made a day ahead. Prep time includes 1 hour to chill potatoes after cooking.

5 from 1 vote

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Prep Time 1 hr 2 mins

Cook Time 20 mins

Total Time 1 hr 22 mins

Servings servings

Calories 135 kcal

Ingredients

3 pound fingerling potatoes
Dressing
⅓ cup mayonnaise make your own!
⅓ cup plain non-fat Greek yogurt
1 tablespoon dijon mustard
¼ cup minced green onion firm white stem only
3 tablespoons pickled capers with the brine
2 tablespoons chopped flat leaf parsley
2 tablespoons minced fresh dill
⅛ teaspoon salt

Instructions

Fill a large pot ⅔ full with water and bring to a boil. Wash the potatoes and halve any that are especially large. If using a multicolor mix separate the purple potatoes from the others. Once the water has boiled add the potatoes and let them boil uncovered for 15 minutes.* The potatoes are finished when a fork slides in and out with no resistance.
Rinse the cooked potatoes with cool water to stop the cooking process and chill them in the refrigerator until cold throughout (about an hour). If possible arrange the potatoes in a single layer on a baking sheet to expedite the cooling. Once the potatoes are completely cold chop them into bite size pieces and put them into your salad bowl.
Prepare the dressing by mixing together the mayonnaise, yogurt, and mustard before folding in the remaining ingredients. Pour the dressing over the chopped potatoes and mix gently until they are evenly coated.
Refrigerate the finished salad for several hours, leave overnight if possible.

Notes

*If using a rainbow potato medley do not add the purple potatoes until the final 10 minutes of cooking.
If you prefer your potato salad with a little crunch, add some diced green bell pepper or minced celery to this recipe.

Nutrition

Serving: 1gCalories: 135kcalCarbohydrates: 20.5gProtein: 3gFat: 4.5gCholesterol: 4mgSodium: 190mgFiber: 2.6gSugar: 1.2g

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