Almost Fat-Free Green Onion Potato Salad recipe

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Ingredients

2 pounds red potatoes
2 tablespoons olive oil
1 bunch green onions, chopped, dark green parts separated from white and light green parts
3 cloves minced garlic
¾ cup plain yogurt
1 teaspoon prepared yellow mustard
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Nutrition Info

180 calories
carbohydrate: 29.6 g
cholesterol: 1.8 mg
fat: 5.3 g
fiber: 3.6 g
protein: 5.3 g
saturatedFat: 1 g
servingSize: -
sodium: 46.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.

  2. Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.

  3. Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.

Recipe Yield

6 servings

Recipe Note

Potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe, which is perfect, and every other version. So while I usually don't stray from what I consider 'real' potato salad, once in a while I will mix it up and try something new.

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