Made with low-fat yogurt, this potato salad is a healthier version of the favorite American side dish and yet it is still creamy. The Dijon mustard and dill give it a refreshing and unique flavor. It is best when it has time to chill and marinate overnight. You might also like my more classic potato salad (that still happens to be healthier than most traditional versions).
1 ¼ lbs small red potatoes, cooked until tender, cooled, and cut in quarters
1 cup plain nonfat or low-fat yogurt
2 tsp Dijon mustard
1-2 tsp dried tarragon, to taste
1 tsp lemon juice
1/2 tsp dill
A couple drops of Tabasco sauce
1/4 tsp cayenne pepper
1/4 tsp salt
2-3 tsp garlic powder
1/4 cup Parmesan cheese
½ small green/red bell pepper cut into matchstick pieces
¼ cup sliced green onion, optional
1/3 cup sliced celery
1 Tbsp chopped pickles
Mix the sauce and spices. Toss the sauce with the vegetables and the cooked potatoes. Cover the salad and let chill overnight.
TIP: I use organic potatoes so that I can keep the nutrient-rich potato skins in the salad. They also add a pop of color to the salad.