My kid’s great grandmother, Dedee, made the best potato salad we have ever had. This recipe for Lightened Up Potato Salad is the closest version to hers which is perfect for summertime, picnics, and Memorial Day weekend. This recipe is slightly lighter than hers, since it uses nonfat greek yogurt, reduced-fat mayonnaise, fresh dill, celery and red onion. I know you will love it as much as we do!
Dill Potato Salad
4 to 6 medium red potatoes, peeled and cut into 1-inch cubes
3 celery ribs, finally chopped
1/2 cup chopped onion
2 tablespoons chopped fresh dill
1/2 cup reduced-fat mayonnaise
1/4 cup nonfat Greek Yogurt
1/4 cup yellow mustard
Salt and pepper to taste
1. Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
2. 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 1 hour before serving.