6medium red potatoesabout 2 pounds or use an assortment of colors for added interest
¼cupchopped green onions
12 ounce jar diced pimiento, drained
¼cupreduced-fat mayonnaiseI only use Best Foods when it comes to low-fat mayo, all the others I find to be way too thin
¼cupplain low-fat yogurtregular or greek
¼cuplow-fat sour cream
1tablespoonred wine vinegar
Fresh chopped parsleyoptional
Salt and freshly ground pepperto taste
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. 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.
LindySez: The last time I made this, I didn't have either yogurt or sour cream so I used ⅓ cup of the mayonnaise along with ¼ cup 2% buttermilk. It was a great substitution.
All potato salads benefit with at least an hour in the refrigerator to allow the flavors to blend.