Lightened Up Potato Salad


Potato salad mustard seed dill2 pounds red new potatoes cut into 1-inch chunks (peeled or unpeeled)

1/4 cup nonfat Greek yogurt

1/4 cup mayonnaise

3 tbsp Delicate Dill

1 tbsp whole grain Dijon mustard


Boil 3 quarts of water. Add the potato chunks to the water and bring back to a boil. Simmer for about 10 minutes until the potatoes become fork tender. Drain the potatoes and let them stand until they cool to room temperature.

In a bowl, whisk together Greek yogurt, mayonnaise, Delicate Dill ,  and Dijon mustard.

Add the dressing to the cooled potatoes. Stir gently to combine until all potato pieces are evenly coated with the dressing.

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