Creamy Potato Salad
- 1 lb. baby potatoes red or gold work
- 1/3 cup diced red onion
- 1/3 cup diced celery
- 1/2 cup plain non-fat Greek yogurt
- 1 tbsp. mayonnaise
- 1 tsp. red wine vinegar
- 2 hard boiled eggs chopped
- Handful fresh chopped parsley
- Salt and pepper to taste
Cut potatoes into quarters and put into a medium pot. Add enough cold water to the pot to cover the potatoes by an inch or so. Bring to a boil over high heat and simmer until the potatoes are fork tender (about 5 more minutes after boiling).
Place potatoes in a large bowl and add onion, celery, yogurt, mayonnaise, vinegar, salt and pepper. Stir until everything is mixed well.
Gently mix in hardboiled eggs and parsley. Adjust seasonings and enjoy!
Makes 6 servings (about cup each).
Calories: 606kcal | Carbohydrates: 80g | Protein: 22g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 379mg | Sodium: 245mg | Potassium: 2036mg | Fiber: 10g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 89.3mg | Calcium: 104mg | Iron: 4.7mg