This Skinny Southern Potato Salad Recipe combines all the flavors of the traditional favorite with a more healthful twist. Greek yogurt is the secret ingredient that pulls it all together. The greek yogurt provides that creaminess that you look for in a typical southern potato salad and the extra bonus of added protein. This dish was one of the food stars of my nephew, Z’s, first birthday party. Of course, he was the REAL STAR!!
My sister asked me to make a couple of salads for Z’s birthday party. She was going with a “baseball theme,” and wanted to have traditional baseball fare (popcorn, nachos, roasted peanuts, cracker jacks) as well as hamburgers, hotdogs and salads. Here is the birthday boy and his mommy and daddy opening his presents 🙂
I had made this recipe for potato salad for my boyfriend’s son’s 5th birthday party and it was a huge hit!! Dad requested it again for this party. I originally found the inspiration for this recipe from this recipe. Sorry I didn’t get to photograph it from that party and actually the photos that I took at Z’s party were so horrible that I had to retake. I’m still not really happy with the photos, but wanted to share the recipe…
This Skinny Southern Potato Salad Recipe begins as any potato salad recipe does, by washing and chopping your potatoes into approximately 1 inch cubes. Place the chopped potatoes in a large pot, cover the potatoes with cool water and boil the potatoes over high heat until soft.
I made a HUGE batch of this potato salad for Z’s party!! Probably too much, but hey I wanted everyone to get as much as they wanted. There was plenty left over….I divided the leftovers among three households. Yes, I said three! Our portion of the leftovers fed us for two more meals! Okay, yes I’ll admit that I made too much 🙂 LOL!
Here is another shot of the birthday boy! How adorable is he? Am I just a little prejudice? Nah…he really is just that adorable, right?
Okay…back to the food…
Here is your Skinny Southern Potato Salad Recipe:
- 2 lbs. of red potatoes, washed and chopped into 1 inch cubes
- 4 hard-boiled eggs, chopped
- ½ cup mayonnaise with olive oil
- ½ cup non-fat greek yogurt
- 1 tsp. yellow mustard
- 1 tsp. dijon mustard
- 4 tsp. sweet pickle relish
- Sea salt and fresh cracked pepper to taste
- Place the chopped potatoes in a large pot, cover the potatoes with cool water and boil the potatoes over high heat until soft, approximately 15 minutes.
- Drain potatoes in a colander and let the potatoes cool before mixing so they won't crumble. Typically, I put put mine in a bowl and place in the freezer for about 30 minutes or so.
- Remove from the freezer and add the remaining ingredients and mix gently.
This looks so creamy and yummy!
Thanks Gloria!
YUM!! I love potato salad and not all the calories, so I’m excited about this!!