Easy Creamy Low-Fat Potato Salad
Lightened-up creamy , and full of flavor with Dijon, yogurt, and just enough mayo to keep it classic.
Ingredients
- 2 pounds waxy potatoes (red potatoes, Yukon Gold, or mixed baby potatoes) cut into ½ inch pieces
- ¼ cup chopped green onions
- ⅓ cup diced celery
- 1 (2 ounce) jar diced pimiento, drained
- ¼ cup reduced-fat mayonnaise Best Foods (Hellman's) preferred for texture
- ¼ cup plain low-fat yogurt regular or greek
- ¼ cup low-fat sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley optional
- Salt and freshly ground pepper to taste
Instructions
- Combine the potato, onion, celery, and pimento into a bowl and toss gently. Combine the mayonnaise, yogurt, sour cream, mustard, and vinegar. Mix well; then add to the potato mixture, tossing gently to combine. Season with salt and pepper.
Cook the Potatoes
- Cut the potatoes in ½ inch pieces; place in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer for 5 - 10 minutes or until tender. Drain and cool.
Build the Salad Base
- In a large bowl, gently combine the cooled potatoes, green onions, celery, and pimiento.
Make the Dressing
- In a small bowl, whisk together the mayonnaise, yogurt, sour cream, Dijon mustard, and red wine vinegar until smooth. Add dressing to potato mixture and toss gently to combine.
Season and Chill
- Taste and adjust for seasoning. Refrigerate for at least 1 hour before serving to allow the flavor to develop .
Notes
No yogurt or sour cream? No problem. Use ½ cup may + ¼ cup 2% buttermilk for a looser, tangy dressing.
Mustard Swap: If using yellow mustard, start with 1 tablespoon, taste and adjust.
Make ahead. This salad improves with a little refrigerator time. Cover and refrigerate until ready to serve.
Nutrition
Serving: 1gCalories: 198kcalCarbohydrates: 9gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 9mgSodium: 368mgFiber: 1g
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