Low-Fat & Healthy Red Potato Salad

1. 1

   Bring whole potatoes to a boil, sprinkle in a TBSP salt, and cook for 20 minutes. Stick a sharp knife in the largest one to test for doneness. Drain and set aside to cool.

2. 2

   While potatoes are boiling mix the fat-free Greek yogurt, low-fat mayo, garlic, dill seed, celery seed, ground black pepper and salt into a medium mixing bowl and whisk til blended well.

3. 3

   Cut the potatoes into large cubes (about 1 inch), and place in a large bowl. Pour the dressing over them and toss in the chopped green onion. Gently fold dressing and green onions into potatoes. Decorate with a pinch of green onions on top.

4. 4

   VARIATION: This recipe is excellent with crumbled bacon--the full recipe will need one pound of cooked, drained and chopped bacon. Any left over potato salad also makes a wonderful potato soup--just add evaporated milk and simmer until hot--sprinkle with parmesan cheese.

* Per serving · 4 servings · Values may vary.

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