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Creamy Lightened Up Potato Salad takes several minutes to prepare.

Creamy Lightened Up Potato Salad takes several minutes to cook.

Creamy Lightened Up Potato Salad makes 12 servings.

The ingredients for Creamy Lightened Up Potato Salad are:

Red Potato, 3 lbs
Scallions, raw, 5 medium (4-1/8" long)
Egg, fresh, 5 large
Chioban Non-fat Greek Yogurt, 1/2 cup
*Kraft Mayo with Olive Oil (reduced fat mayonnaise), 3/4 cup
*Grey Poupon Dijon Mustard, 8 tsp
*Ground Mustard Powder, 2 tsp
Celery seed, .5 tbsp
*Celery Salt, 2 tsp
Salt, 1 tbsp
*Pepper, white, .5 tbsp
*Claussen Sweet Pickle Relish, 2 tbsp

Here is how you make Creamy Lightened Up Potato Salad:

Put potatoes in large pot and cover with cold water. Put on the stove to boil. Once water comes to a boil, add eggs. Boil potatoes and eggs until potatoes are fork tender. I use the baby potatoes - if using larger potatoes, allow potatoes to boil for 5-10 minutes before adding eggs. Once potatoes and eggs are cooked, rinse with cold water and allow to cool. In the meantime, thinly slice green onions and mix onions and remaining ingredients together in a large bowl. Cube cooled potatoes and eggs and mix with prepared dressing. Allow the potato salad to sit in the refrigerator for 2-4 hours before serving.Makes 12 1/2 cup servings.Number of Servings: 12Recipe submitted by SparkPeople user DENIMANDPEARLS.

The nutritional information for Creamy Lightened Up Potato Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 172.5

• Total Fat: 6.3 g
• Cholesterol: 93.6 mg
• Sodium: 826.2 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.2 g
• Protein: 5.9 g