Lightened-Up Southern Potato Salad Recipe
August 28, 2011My three kids loved potato salad, and their great grandmother, Dee Dee, used to make the best any of us has ever had. I didn’t have her recipe before she passed, but I know this recipe for Lightened-Up Potato Salad is pretty close. We used to dine with her often on Sundays, and she was such a wonderful cook and baker. I think she would approve this recipe, but she might not be 100% thrilled I lightened it up – she loved the “Real Thing”. This recipe is great for sunday lunches, showers, tailgating and fall parties so I thought today was a great time to share it with you.
Lightened-Up Southern Potato Salad
Prep:
30 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
21/2 pounds red potatoes
2 stalks celery, diced
1/3 cup sweet pickle relish
2 hard-cooked eggs, sliced
2 green onions, chopped
3/4 cup nonfat Greek yogurt
1/4 reduced-fat mayonnaise
2 tablespoons yellow mustard
2 tablespoons chopped fresh dill
1/2 to 1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 stalks celery, diced
1/3 cup sweet pickle relish
2 hard-cooked eggs, sliced
2 green onions, chopped
3/4 cup nonfat Greek yogurt
1/4 reduced-fat mayonnaise
2 tablespoons yellow mustard
2 tablespoons chopped fresh dill
1/2 to 1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Preparation
1. Cook potatoes in a boiling water to cover 25 minutes or just until potatoes are tender. Drain and let cool slightly; peel and cube.
2. Combine potatoes, celery, relish, eggs and onions in a large bowl, tossing gently.
3. Combine Greek yogurt, mayonnaise and mustard and dill in a small bowl. Spoon mayonnaise mixture over potato mixture, tossing gently to combine. Season with salt and pepper. Chill at least 1 hour before serving.
2. Combine potatoes, celery, relish, eggs and onions in a large bowl, tossing gently.
3. Combine Greek yogurt, mayonnaise and mustard and dill in a small bowl. Spoon mayonnaise mixture over potato mixture, tossing gently to combine. Season with salt and pepper. Chill at least 1 hour before serving.
16 Responses to “Lightened-Up Southern Potato Salad Recipe”
Brett Bralley says:
September, 01 2011at 10:06 am
Oh this looks delicious. I love the flavor that Greek yogurt adds. I've tried it in mashed potatoes, but never in a potato salad. Looking forward to serving this lightened up version at our next football watching party!
Sneh | Cook Republic says:
August, 28 2011at 09:12 pm
My kids are so finicky about potatoes! I am flabbergasted because Nick and I love em and every other kid on the block seems to love em'. This light version looks so fresh and flavourful. Can't wait to try it!
megan @ whatmegansmaking says:
August, 31 2011at 07:15 am
everyone can use a lightened up potato salad recipe! This looks great :)
Bev Weidner says:
August, 28 2011at 04:43 pm
Dear Lord, I could eat potato salad 5 times a day. And I JUST MIGHT.
yum!
Kathleen says:
August, 28 2011at 06:16 pm
I love old fashion potato salad. Lightened up is right up my alley!
August, 29 2011at 09:04 am
Alison this looks super tasty! I love the greek yogurt addition. This is on my must try list.
August, 29 2011at 09:15 am
Alison - This is really close to my recipe, too. And I *love* that you've subbed yogurt for the majority of the mayo. Very smart, healthy substitution.
August, 29 2011at 09:28 am
So is the lightening up the yogurt and the reduced fat mayo? Because I've taken to using Greek yogurt for both mayo and sour cream so much, I think my eyes sort of see yogurt when I read mayo. Greek yogurt is such a great substitution and so much healthier it's become a have to have ingredient in my house.
My favorite potato salad with a creamy dressing has bacon. I've quit making it as a result because it's hard to lighten up bacon! You don't have bacon...guess I could try that, huh? :)
marla says:
August, 29 2011at 10:35 am
Score with this potato salad & I love that you lightened up a classic :)
KATHRYN N. says:
August, 29 2011at 10:38 am
Can you leave the skins on? Are the vitamins still there after boiling?
Lisa says:
August, 29 2011at 03:23 pm
I can't wait to make this. I am always looking for a lighter version of this classic favorite
Kathy says:
August, 29 2011at 03:24 pm
Great post Alison! I love all of your lightened up versions! Hope you had a great time in Nashville this weekend. It was great to see you
Alison Lewis says:
August, 29 2011at 03:25 pm
Kathryn, Yes you may leave the skin on. Normally about 50% of the vitamins are still there..
Maris (In Good Taste) says:
August, 29 2011at 03:41 pm
Love healthy spins on potato salad. So much better without the gloppy mayo!
Aggie says:
August, 29 2011at 05:43 pm
Love this lighter version Alison! I think Dee Dee is smiling down on you :)












