10 BBQ Dishes That Won't Make You Bust Out of Your Bikini
Cook up these health-conscious noms for your Fourth of July shindig
The scoop: Substituting Greek yogurt (get the fat-free kind) for mayo saves major calories and adds protein while maintaining the potato salad's creamy texture.
Makes 6 to 8 servings
2 1/2 pounds red potatoes, skin-on, 3/4-inch diced
1 cup plain Greek yogurt
2 green onions, thinly sliced
3 1/2 tablespoons Dijon whole grain mustard
1 tablespoon Dijon mustard
Salt and pepper, to taste
Handful of dill, chopped
Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes until potatoes are tender. Drain. Cool potatoes for 10 minutes in a single layer on a baking sheet.
In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper and dill. Stir to mix well. Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
(Source: Table for Two)
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