Author Notes
This is a big favorite at parties almost any time off the year, and I've seen some version of it at many high-end delis. This recipe is my own, though the ingredients may be changed from time to time to suit the entree. In the photo this great sidedish showed up for my St. Patrick's Day dinner. Made the day before and set to chill in the fridge, it takes on a deeper and even better flavor than when made the day of the party. The recipe can be halved easily if need be, however, it keeps well in the fridge for at least a week, though leftovers rarely last longer than the next day! —BeijingRose
Ingredients
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5
lb red potatoes, washed
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1 1/2
cup low-fat mayonnaise
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1 1/2
cup non-fat plain Greek yogurt
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8
green onions, chopped
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2
TBSP minced garlic
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1 1/2
TBSP dill seed
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1
TBSP celery seed
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ground black pepper & salt to taste
Directions
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Bring whole potatoes to a boil, sprinkle in a TBSP salt, and cook for 20 minutes. Stick a sharp knife in the largest one to test for doneness. Drain and set aside to cool.
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While potatoes are boiling mix the fat-free Greek yogurt, low-fat mayo, garlic, dill seed, celery seed, ground black pepper and salt into a medium mixing bowl and whisk til blended well.
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Cut the potatoes into large cubes (about 1 inch), and place in a large bowl. Pour the dressing over them and toss in the chopped green onion. Gently fold dressing and green onions into potatoes. Decorate with a pinch of green onions on top.
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VARIATION: This recipe is excellent with crumbled bacon--the full recipe will need one pound of cooked, drained and chopped bacon. Any left over potato salad also makes a wonderful potato soup--just add evaporated milk and simmer until hot--sprinkle with parmesan cheese.
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