Friday, April 26, 2013

Low-fat Mustard Dill Potato Salad

What screams summer and barbeques more than a good potato salad recipe???  But who wants all the calories of the traditional mayonnaise laden recipe.  I used a popular trick these days and instantly took have the fat and calories away - I substituted half the mayonnaise for greek yogurt.  The best part?  No one knew the difference!!!  Not even me...and I'm picky.  I will only use one type of mayonnaise that rhymes with shmellmans because I can tell the difference in flavors.  I really can! I've tried a lot of different kinds of shmellmans too.  I don't mind the kind made with olive oil, so that's what I buy.  It does save some fat and calories from the regular version.  The light and other versions just taste yucky to me...but that's just me.

Now back to this delicious potato salad!  Of course you need to like two things for this to be your new "go to" recipe:  mustard and dill.  If you do, then you are in luck!  Give this recipe a try and you won't be disappointed! 

Low-fat Mustard Dill Potato Salad
recipe based on
3 pounds small white potatoes
Kosher salt
1/2 cup mayonnaise (use light, made with olive oil, or any version you can tolerate or usually have in your fridge)
1/2 cup 2% greek yogurt
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 dill pickle spears, finely chopped (like a relish consistency...use 1/4 cup of dill pickle relish if you have it and save yourself the pain of chopping 2 pickle spears)

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.  Remove the towel and allow the potatoes to cool down.  When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl.

Meanwhile, in a large bowl, start assembling the rest of the ingredients.  Add the celery and red onion.  
Add the mayonnaise, greek yogurt, buttermilk, Dijon mustard, yellow mustard, dill, dill pickles, and 1 teaspoon of pepper.  (I did not add any salt because of the dill pickles and dill pickle juice, but you may find it needs more salt - my husband did). 
Lot of dill!!!
more chunky ingredients...
And the dressing after everything is added. Only thing missing is the potatoes!
While the potatoes are still warm, pour enough dressing over them to moisten. 

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.   So yummy!  Enjoy!

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