Healthier Creamy Potato Salad #RecipeMakeover
In my opinion, Memorial Day officially kicks off BBQ Season. If you are anything like my family, we spend a lot of time firing up the grill and eating outdoors.
When I teamed up for #RecipeMakeover week, I decided to take a few of my favorite Summer BBQ recipes and try to create healthier versions of these classic dishes.
I’m kicking it all off with my favorite BBQ Side Dish…potato salad.
There is just something about potato salad that I love. However, traditional potato salad is often made with lots of mayonnaise. This can lead to a lot of excess calories and fat. Definintely not what I want to be eating while sitting poolside in a bathing suit.
I’ve tried potato salad recipes that use olive oil and fresh herbs as the base, but I always miss the creamy texture of traditional potato salad.
This Healthier Creamy Potato Salad is made with greek yogurt in place of mayonnaise. Mayonnaise contains a high amount of fat, with virtually no other nutritional benefits.Using non-fat plain greek yogurt created a delicious recipe with less fat, calories and the added bonus of calcium and protein.
Comparison of 1/2 cup mayo vs 1/2 cup non-fat greek yogurt
(the same amount used in this recipe)
As you can see, substituting greek yogurt for mayo in this recipe saves you over 800 calories and more than 90 grams of fat! That is a huge difference, especially since the flavor in this recipe is fantastic. You won’t even miss the mayo.
- 1 lb red skin baby potatoes
- ½ cup non-fat plain greek yogurt
- 2 tbsp dijon mustard
- 1 tsp horseradish (prepared)
- 2 green onions, chopped
- 1 tbsp fresh dill, chopped
- Salt & Pepper to taste
- Leave the skin on the potatoes and cut into ¾ inch size chunks
- Place chopped potatoes into medium sized sauce pot and cover with cold water to just cover the potatoes
- Place over medium heat and allow to simmer until potatoes are fork tender, about 20 minutes
- Drain potatoes and allow to cool completely
- White potatoes are cooling, in a small mixing bowl, combine greek yogurt, dijon mustard, horseradish, green onions and dill.
- Mix well and season with salt and pepper as needed
- When potatoes are cooled, transfer to a serving dish
- Add greek yogurt sauce and mix until fully combined
- Garnish with additional green onion and fresh dill if desired
- Chill until ready to serve
What’s your favorite BBQ recipe?
Check out what my fellow #RecipeMakover friends are creating by clicking below…