Dilly Potato Salad

Dilly Potato Salad
  • 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


  1. 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.
  2. In a large bowl, combine the potatoes and chopped eggs.
  3. 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
Dilly Potato Salad, recipe PT15M PT1H 5 455 calories

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