Healthy Summer Greek Yogurt Potato Salad

Cook Time: 1 hour

Serves: 8

Ingredients

3 pounds petite gold potatoes

1 cup non-fat plain 0% Greek yogurt

1.5 tablespoons Dijon mustard

1.5 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon celery seed

2 cloves garlic, minced

1 tablespoon fresh chives

1 teaspoon dried dill

1 spear dill pickle, chopped

1 teaspoon dill pickle juice

2 tablespoons red onion, chopped

Salt and pepper, to taste

Instructions

Chop the potatoes into quarters, or smaller if you’re using larger potatoes: You want to have bite-size pieces. Place the chopped potatoes in a pot and fill with enough water to cover completely. Season the water generously with salt and bring to a boil. Boil the potatoes for 6 to 8 minutes until they are fork-tender, but not mashed potato soft.

Once the potatoes are done, strain them in a strainer and let them sit until they’re completely cooled.

In a bowl, combine the remaining ingredients to make the sauce. Mix together well to combine and adjust the flavor with salt and pepper as needed.

Add the cooled potatoes to a large mixing bowl and cover with the sauce. Mix to combine; be gentle when mixing to not smash the potatoes. Cover with a lid or plastic wrap and place in the fridge for at least one hour before serving. Serve, and enjoy!

Nutrition Information

Serving: 195 grams, Calories: 206kcal, Carbohydrates: 42g, Protein: 8g, Fat: 2g, Sodium: 133mg, Fiber: 2g, Sugar: 2g

Recipe adapted from: ohsnapmacros.com