Today I hosted a few of my friends over for a brunch out on the deck. I decided to make potato salad, in honor of the holiday weekend. This simple potato salad is not only quick and easy, but also healthy and delicious! I used lite mayonnaise and mixed it with nonfat, plain Greek yogurt for some added tanginess and creaminess. I also realized I didn’t have any dill, a classic herb to flavor most potato salad recipes, so I replaced that with some dried parsley. Overall I’d say this recipe was a quite a hit and will definitely make an appearance at more get togethers!
In addition to the potato salad, I also had a healthy spread of crustless quiche loaded with sauteed onions, spinach and tomatoes, fruit salad, and homemade guacamole with fresh crunchy veggies.
It turned out to be a beautiful day, spent with great company and not too shabby food!
- 1 pound of dutch yellow baby potatoes
- 1/3 cup minced celery stalks
- 2 tablespoons minced yellow onion
- 1/3 cup lite mayo
- 1 heaping tablespoon of nonfat, plain Greek yogurt
- 1 heaping tablespoon of brown, spicy mustard
- 1 teaspoon of dried parsley
- Salt and pepper to taste
- Fill a medium pot with water and boil the bag of potatoes and until soft, usually about 10-minutes.
- Once tender, drain and set aside to cool.*
- Meanwhile, combine the yogurt, mayo, parsley, salt and pepper in a small bowl.
- After the potatoes are cooled, dice them into 1-inch bite-size pieces.
- In a large mixing bowl, add the minced celery and onion, the cooled and diced boiled potatoes, and the mayo mixture. Combine well.
- Place in the refrigerator until ready to serve.
- *Place the boiled potatoes in the refrigerator for quicker cooling.