Mom's Potato Salad Points Friendly
Light, creamy, and oh-so-satisfying, "Mom's Potato Salad Points Friendly" brings a guilt-free twist to the classic picnic favorite. Made with tender Yukon Gold potatoes, a tangy blend of low-fat mayonnaise, nonfat Greek yogurt, and Dijon mustard, this recipe is not only rich in flavor but also mindful of your wellness goals. Crisp celery, zesty red onion, fresh parsley, and protein-packed hard-boiled eggs add texture and balance, while a splash of apple cider vinegar provides a bright, tangy kick. Ready in just 40 minutes and perfect for meal prep or gatherings, this wholesome dish is an ideal side for BBQs or quick weekday lunches. Enjoy all the taste of traditional potato salad with a healthier, points-friendly spin!
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Ingredients
- 2 pounds Yukon Gold potatoes
- 0.5 cup Low-fat mayonnaise
- 0.25 cup Plain nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks (diced) Celery
- 0.25 cup (finely diced) Red onion
- 2 tablespoons (chopped) Fresh parsley
- 2 large (chopped) Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Wash and peel the Yukon Gold potatoes. Cut them into evenly-sized chunks (about 1-inch pieces) for uniform cooking.
Step 2
Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender but not falling apart.
Step 4
While the potatoes are cooking, mix the low-fat mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar in a large mixing bowl. Stir until smooth and well combined.
Step 5
Drain the cooked potatoes and allow them to cool for 10 minutes. For quicker cooling, spread them out on a baking sheet in a single layer.
Step 6
Once the potatoes are slightly warm or room temperature, gently fold them into the dressing mixture, being careful not to mash them.
Step 7
Add the diced celery, red onion, chopped parsley, and hard-boiled eggs. Sprinkle with salt and black pepper, then toss until all ingredients are evenly coated.
Step 8
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Serve chilled and garnish with extra parsley if desired.
Nutrition Facts
| Serving size | (1302.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1209.5 |
| Total Fat 41.8g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 18.1g | |
| Cholesterol 434.1mg | 0% |
| Sodium 3977.6mg | 0% |
| Total Carbohydrate 179.9g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 14.9g | |
| Protein 38.5g | 0% |
| Vitamin D 100IU | 0% |
| Calcium 281.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 4266.8mg | 0% |
Source of Calories