Potato salad doesn’t have to be a heavy, calorie rich cookout treat! My version is a Greek yogurt potato salad with dill. It has low calories and big flavor!
Thank you for all your kind comments about yesterdays post. I’m actually feeling so much better right now. Sometimes it really helps me to just write it down like that and then move on. It’s also good to hear that we all are fighting similar battles.
On a positive note, I’m in full time summer mode now. The hubs and I have already been grilling out in the evenings occasionally and it’s been spectacular!
On the menu: lighter versions of my favorite summer foods. I’ve been doing some trial and error to get some super yummy summer food posts ready for you.
My first finished product is this Greek yogurt potato salad. It’s packed with dill and has just a hint of grainy mustard .
I love a simple and classic potato salad, so I kept this version pretty simple and just made it healthier.
I also love keeping food simple in the summer, focusing on fresh, high quality ingredients.
I make my healthy potato salad with these golden baby potatoes. If you can’t find these, it will also work with baby red potatoes. I love the smooth consistency of these cuties though.
The most tedious part of the whole recipe is cutting the potatoes into 1/2 inch cubes.
After that you steam them in a basket. I steam them instead of boiling them so they retain more nutrients.
Once the potatoes are cool, you toss with greek yogurt, dill and mustard. I brighten the flavor with lemon and a touch of onion powder.
The Greek yogurt is healthy, low in fat and high in protein. And it makes one unforgettable potato salad! Trust me!
- 1 1/2 pounds baby golden potatoes cut in 1/2 cubes
- 1/2 cup Greek yogurt
- 1 tablespoon grainy mustard
- 1/2 large lemon juiced (or one small lemon)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 2 tablespoons fresh chopped dill
- Garnish: additional dill
- Steam chopped potatoes on the stove for 15-20 minutes or until fork tender. Don't overcook.
- Cool potatoes for 10 minutes.
- Stir together the Greek yogurt, grainy mustard, lemon, salt, pepper, onion powder and cooked potatoes.
- Carefully fold in the dill.
- Serve room temperature or chilled. Garnish with additional dill.
Have a great day everyone!
Since I’m still not able to run or even walk for exercise, I’m switching up my regularly scheduled fitness post tomorrow with a post about my garden this year. It’s looking better than ever. Gardening might not be traditional fitness, but you definitely burn calories! I hope to see you then.
Have you grilled out this season yet?
Favorite cookout side dish- GO!