Try another healthy, tasty salad recipe – this one made with multi-colored baby potatoes to add a little color and variety!

INGREDIENTS:

• 1 ½ pounds multi-colored baby potatoes
• Kosher salt
• 1/3 cup 2 percent Greek yogurt
• 1/3 cup olive oil mayonnaise (or light mayonnaise)
• 1 tsp. yellow mustard
• 1 ½ tsp. fresh dill
• Freshly ground black pepper, to taste
• 1 dill pickle spear, finely chopped
• 1 medium celery stalk, finely chopped
• 2 small green onions, chopped
• 1 tbsp. pickle juice 

DIRECTIONS:

1. Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork-tender. Drain and set aside to cool.

2. Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 tsp. dill, pinch of salt and pepper. Set aside.

3. When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.

4. Add pickle, celery, 1/4 tsp. salt, pepper, and all but 1 tbsp. of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.

NUTRITION INFORMATION:

Yield: 5 servings, Serving Size: ¾ cup, Calories: 178, Fat: 7 g, Carb: 24 g, Fiber: 3 g, Protein: 4 g, Sodium: 373 mg, Cholesterol: 7 mg. Exchanges: 1 ½ starch, 1 fat.

Source and printer-friendly version: SkinnyTaste.com