- 2 pounds red potatoes, diced
- 6 hard-cooked eggs, chopped
- 1 cup nonfat plain yogurt
- 3 tablespoons fat-free mayonnaise
- 1/4 cup chopped green onions
- 1 teaspoon prepared Dijon-style mustard
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
- In a large bowl, combine the potatoes and chopped eggs.
- Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.
03/10/2017
recipepes.com
Dilly Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
