Appetizers / Soups / Salads

Yogurt-Dill Potato Salad is for Side Dish.

Yogurt-Dill Potato Salad takes 20 minutes to prepare.

Yogurt-Dill Potato Salad takes 20 minutes to cook.

Yogurt-Dill Potato Salad makes 10 servings.

The ingredients for Yogurt-Dill Potato Salad are:

4 pounds small red potatoes
Water to cover potatoes, about 2 quarts
3 quarts ice water
2 tablespoons corn oil
2 tablespoons apple cider vinegar
1 cup Hellmann's light mayonnaise (no point in getting any other kind)
1 cup plain nonfat Greek yogurt (I like Chobani)
1 tablespoon Dijon mustard
1 cup minced red onion, or to taste
1/2 cup minced fresh dill or 2 tablespoons dried
Salt and pepper to taste

Here is how you make Yogurt-Dill Potato Salad:

Makes 10 servings of about a cup each.Place potatoes in large pot and add water to cover, about 2 quarts. Bring to a boil over high heat and cook about 18 to 20 minutes until they can be easily pierced with a sharp knife. Drain and plunge potatoes in ice water to stop the cooking. Peel the potatoes now, if you want to. I like the skins.Cut potatoes in quarters or in smaller chunks if you like them smaller. In large bowl, sprinkle potatoes with corn oil and vinegar. Toss lightly to coat. Combine light mayonnaise, Greek yogurt and mustard in small bowl. Add mayonnaise mixture, onion, dill, salt and pepper to potatoes. Toss gently to coat well. Cover and chill. Number of Servings: 10Recipe submitted by SparkPeople user REVJVH.

The nutritional information for Yogurt-Dill Potato Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 258.9

• Total Fat: 10.8 g
• Cholesterol: 8.4 mg
• Sodium: 237.7 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 3.6 g
• Protein: 7.6 g

The dietary needs meet for Yogurt-Dill Potato Salad is Vegetarian