I am trying to eat healthier. Really and truly I am.
Deprivation to me though is like an invitation to do really really well for a day and really really horrible for a week, so I try to have my cake and eat it too by making lighter versions of the recipes I love.
The thing is, I hate the taste of food that is clearly just a substitute for the real thing!
So my substitutions not only have to be of the healthier variety, they also have to either mimic or enhance the dish to pass my high standards.
This recipe does both.
I am a mustard potato salad kind of girl. Well make that, mustard with a healthy 1/2 cup of mayo. 😉
Not very healthy!
So I decided to attempt to cut some of the mayo out by using Greek Yogurt in my favorite potato salad recipe. I used this recipe as a base and built on it. I didn’t have some of the ingredients she asked for in this recipe, so it’s a pretty big departure, but it’s still worth crediting as my source.
Lighter “Yellow” Potato Salad
- 4-5 Yukon Gold potatoes (I peeled, cut and boiled them first…I have tried the other method she describes in the past and it’s never successfully worked for me)
- 2 Tbsp Mayo
- 3 Tbsp Greek Yogrt
- 1 Tbsp mustard (I personally would increase this to 2 next time)
- 3 Tbsp chives
- Salt & Pepper to taste
Mix all the ingredients together and chill before serving.
Be sure to check out all the frugal recipes here on Family Friendly Frugality!
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