With school starting tomorrow, I thought I’d try and hold on to the last bit of summer as possible by sharing a recipe for a traditional summer side dish. This is a lightened up version of a classic potato salad. It’s still creamy and full of flavor just without the extra fat and calories that tend to sneak into this go-to picnic food.
The base of this creamy potato salad is a combination of both white and purple fingerling potatoes. I love the deep color of the purple potatoes, plus it actually contributes to the potato’s nutritional value. Hello antioxidants! Since purple potatoes don’t taste any different than regular white potatoes, it’s an easy swap that can add some color and nutrition to a dish.
Typically, potato salad gets its signature creaminess from mayonnaise. For this recipe, I wanted to create a version that was a healthier alternative without lacking flavor. I did this by making a simple swap using a combination of plain Greek yogurt and light mayo. The flavor and creaminess is still there, all that’s missing is the unnecessary fat and calories. But that’s not all! There is the huge added bonus of extra protein thanks to the Greek yogurt. The rest of the recipe very simple. Sweet green bell pepper and scallion are mixed in with Dijon mustard, cider vinegar and some spices. This provides a subtle depth of flavor and helps balance out the tang from the Greek yogurt.
If you feel like relishing the last bit of summer, I suggest serving this up with some good ‘ole baked bean, Watermelon Pineapple Salad, and your favorite protein straight off the grill!
Classic Potato Salad
- 1.5 lbs yellow and purple fingerling potatoes I use Melissa's Organic
- 1/2 cup 0% fat Greek yogurt
- 3 tbsp light mayo
- 1 tbsp dijon mustard
- 1 tsp cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/8 tsp salt
- 1/2 medium green bell pepper 1/2 cup, diced
- 1/4 cup chopped scallions
Fill a medium sized pot 3/4 full of water and place on the stove.
Place potatoes in the pot, cover, and bring to a boil. Once the water boils, let the potatoes cook for 10-12 minutes or until they are tender enough to be poked with a fork (You don't want them too soft, or else they'll fall apart when you mix them with the yogurt).
While the potatoes are boiling, in a small bowl mix together the Greek yogurt, light mayo, dijon mustard, cider vinegar, garlic salt, white peppers and salt. Then fold in the bell peppers and scallions.
Once the potatoes are done, strain them from the water and let sit for about a minute under cold running water.
Place them in the fridge or freezer (but don't forget about them) for about 10 minutes. This will let them cool quickly making them easier to handle and not heat up the yogurt mixture.
Once the potatoes are cool, cute them into halves or fourths depending on their size. Gently fold them into the yogurt mixture until they're evenly coated.