July 20, 2017
During the hot summer months, I live for a summer BBQ out on the patio. There is nothing like grilling your favorite items and enjoying the a glass of wine (or two or three). One of my favorite family traditions, is grilling steaks at my parents on Sunday evenings. Rain, Snow, or Shine you will find my family gathered on Sunday evenings at the grill. One of our classic side dishes comes from my brother’s long time girlfriend Jess. It feels odd calling her a “girlfriend,” because well, she is more like a sister. My brother and her have been dating forever! Anyway, Jess is a holistic dietitian, and runs the blog Nourished by Nutrition. She always has amazing recipes that lighten up classics, just like this amazing potato salad below. Give it a try and find more recipes just like this one at nourishedbynutrition.com
Print Recipe
Classic Potato Salad
A classic summer side lightened up with Greek yogurt and low fat mayo.
Ingredients
- 1.5 lbs yellow and purple fingerling potatoes
- 1/2 cup 0% fat Greek yogurt
- 3 tbsp light mayo
- 1 tbsp dijon mustard
- 1 tsp cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/8 tsp salt
- 1/2 medium green bell pepper
- 1/4 cup chopped scallions
Ingredients
- 1.5 lbs yellow and purple fingerling potatoes
- 1/2 cup 0% fat Greek yogurt
- 3 tbsp light mayo
- 1 tbsp dijon mustard
- 1 tsp cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/8 tsp salt
- 1/2 medium green bell pepper
- 1/4 cup chopped scallions
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Instructions
Fill a medium sized pot 3/4 full of water and place on the stove.
Place potatoes in the pot, cover, and bring to a boil. Once the water boils, let the potatoes cook for 10-12 minutes or until they are tender enough to be poked with a fork (You don't want them too soft, or else they'll fall apart when you mix them with the yogurt).
While the potatoes are boiling, in a small bowl mix together the Greek yogurt, light mayo, dijon mustard, cider vinegar, garlic salt, white peppers and salt. Then fold in the bell peppers and scallions.
Once the potatoes are done, strain them from the water and let sit for about a minute under cold running water.
Place them in the fridge or freezer (but don't forget about them) for about 10 minutes. This will let them cool quickly making them easier to handle and not heat up the yogurt mixture.
Once the potatoes are cool, cute them into halves or fourths depending on their size. Gently fold them into the yogurt mixture until they're evenly coated.
