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Memorial Day Side Dish: Lighter Potato Salad

May 19, 2015
|
Alison Lewis

If you are a fan of traditional potato salad, you’ll want to try this version with fresh chopped celery, Greek yogurt and a touch of spicy mustard. Potatoes are full of vitamin C and B6, potassium, iron and dietary fiber so Memorial Day is not the only time to have them on your menu. This lighter potato salad recipe is a wonderful side dish for the upcoming spring and summer holidays and get-togethers. Keep the potato salad covered and chilled in an airtight Ziploc® Container with One Press Seal for up to three days.

Lighter Potato Salad 

Lighter Potato Salad

Prep: 20 minutes
Cook: 15-18 minutes
Yield: 4 servings

Ingredients

4-6 medium red potatoes, peeled and cut into 1-inch cubes
3 celery ribs, finely chopped
1/2 cup onion, chopped
2 tablespoons fresh dill, chopped
1/2 cup reduced-fat mayonnaise
1/4 cup nonfat Greek yogurt
1/4 cup spicy mustard
Salt and pepper, to taste

Directions

Cook potatoes in boiling water to cover in a Dutch oven over medium heat for 15 to 18 minutes or until tender. Drain and let cool completely.

Place potatoes in a large bowl. Add celery, onion, dill, mayonnaise, yogurt, and mustard, mixing well. Add salt and pepper to taste. Cover and chill at least one hour before serving.

How do you serve your potato salad? Do you have any twists in your recipe?

Photo courtesy of Alison Lewis.

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