Lightened Up Creamy Potato Salad
Prep time
Cook time
Total time
Light, creamy, fresh tasting potato salad made with a yogurt and mayonnaise and topped with fresh dill and scallions.
Recipe type: Salad
Cuisine: American
Serves: 5
  • 2 lbs. (4 medium potatoes) Yukon gold potatoes, peeled, diced into bite size pieces
  • 4 tbsp. mayonnaise
  • ½ cup greek yogurt (I used Fage 0%)
  • 1½ tsp. distilled
  • 1 tbsp. dijon mustard
  • 1 stalk celery, diced
  • ¼ cup scallions, chopped small
  • 2 tbsp. fresh dill, chopped small
  1. In a large pot, add about 6 cups of water. Turn heat to high and bring water to a boil. Add potatoes and cook until fork tender; about 10 minutes.
  2. Drain potatoes, and let cool.
  3. Meanwhile in a bowl, add mayonnaise, yogurt, vinegar and mustard. Mix until well combined.
  4. In a large bowl, add the potatoes, and celery. Mix in yogurt and mayonnaise mixture until well combined. Taste test and add salt and pepper. Stir in scallions and dill. Refrigerate for at least an hour until ready to serve. The longer it's chilled the better it tastes.
Nutrition Information
Serving size: ¾ cups Calories: 210 Fat: 8 Carbohydrates: 29 Sugar: 3 Sodium: 99 Fiber: 5 Protein: 5 Cholesterol: 4
Recipe by PB + P Design at