My three kids loved potato salad, and their great grandmother, Dee Dee, used to make the best any of us has ever had. I didn’t have her recipe before she passed, but I know this recipe for Lightened-Up Potato Salad is pretty close. We used to dine with her often on Sundays, and she was such a wonderful cook and baker. I think she would approve this recipe, but she might not be 100% thrilled I lightened it up – she loved the “Real Thing”. This recipe is great for sunday lunches, showers, tailgating and fall parties so I thought today was a great time to share it with you.
Lightened-Up Southern Potato Salad
6 to 8 servings
21/2 pounds red potatoes
2 stalks celery, diced
1/3 cup sweet pickle relish
2 hard-cooked eggs, sliced
2 green onions, chopped
3/4 cup nonfat Greek yogurt
1/4 reduced-fat mayonnaise
2 tablespoons yellow mustard
2 tablespoons chopped fresh dill
1/2 to 1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1. Cook potatoes in a boiling water to cover 25 minutes or just until potatoes are tender. Drain and let cool slightly; peel and cube.
2. Combine potatoes, celery, relish, eggs and onions in a large bowl, tossing gently.
3. Combine Greek yogurt, mayonnaise and mustard and dill in a small bowl. Spoon mayonnaise mixture over potato mixture, tossing gently to combine. Season with salt and pepper. Chill at least 1 hour before serving.