A lighter version of a classic potato salad recipe using Greek yogurt instead of mayonnaise. Perfect for those warm summer days when you're looking for a lighter dish.

Prep: 10 mins
Cook: 10 mins
Serves: 4

Ingredients:

1.5 lbs Boomer Gold Little Potatoes, halved or quartered
1/2 cup plain Greek yogurt
1/4 cup low fat buttermilk
1 tsp salt
1 tsp sugar
1 tsp vinegar
1/2 tsp dry ground mustard
1/8 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup chives, chopped

Directions:

1. In a large pot of boiling, salted water, cook the Little Potatoes until tender, about 10 minutes. Drain, place in a large bowl and set aside to cool completely.

2. In a medium bowl, stir together yogurt, buttermilk, salt, sugar, vinegar, mustard and pepper and pour over cooled potatoes. Add eggs and chives and stir until combined.

3. Serve immediately or chill until ready to serve.

For more Little Potato recipes please visit: [ Ссылка ]

свернуть