Honesty Moment: I love to cook but I hate doing the dishes, I am fairly certain I am not alone in this. I tend to steer away from using measuring cups, measuring spoons, or extra bowls when I am cooking to keep the dirty dish load down. In most of my recipes I estimate the amount of ingredients to use. I then taste test my creation to decide if I need to add more of something. With this light dirty dished load method, I have learned a lot about baking and cooking, and become more confident in the kitchen. I have estimated the amount of each ingredient I use and listed them in the recipe below. While you are preparing this recipe I encourage you to taste your potato salad to make it your own 🙂
I lightened up this recipe by using Greek yogurt to replace SOME of the mayonnaise. Using the Greek yogurt decreases the amount fat in the recipe but increases the amount of protein, making it a guilt-free Potato Salad Recipe;) This recipe if easy and ideal for any cookout or summer family get together.
- 2 lbs of red potatoes, cubed
- 1 onion, chopped
- 3 celery stocks, chopped
- 2 hard boiled eggs sliced
- 1/2 cup of nonfat plain Greek Yogurt
- 1/4 cup of favorite mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp dill
- 1 tsp garlic powder
- salt and pepper to taste
- In large pot boil cubed potatoes in water until soft. (I measure this by sticking a knife fully through a cube)
- Dump potatoes into colander and drain boiling water, rinse potatoes to cool them down.
- In a large bowl add potatoes, chopped onion, chopped celery, and sliced hard boiled egg.
- Add Greek yogurt, mayonnaise, Dijon mustard, dill, garlic powder, salt and pepper.
- With large spoon, gently fold all ingredients together.
- Refrigerate until ready to serve.