Ingredients for I Can T Believe It S Low Fat Creamy Potato Salad
- Red Potatoes
- Green Onion
- Diced Pimentos
- Fat Free Mayonnaise
- Plain Low Fat Yogurt
- Low Fat Sour Cream
- Sugar
- Prepared Mustard
- White Wine Vinegar
- 1/2 teaspoon salt
- Pepper
- 1 teaspoon celery seed
- Garlic
How to Make I Can T Believe It S Low Fat Creamy Potato Salad
- Boil 2 lbs Yukon Gold potatoes until tender (about 15-20 minutes). Drain and let cool slightly.
- While potatoes cook, whisk together 1/2 cup plain nonfat Greek yogurt, 1/4 cup light mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, 1 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Dice the cooled potatoes into bite-sized pieces and add them to the bowl with the yogurt mixture.
- Gently fold in 1/2 cup finely chopped celery and 1/4 cup thinly sliced red onion.
- Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with extra dill and chives before serving (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
20g
Fat
3g
Carbs
10g
