Picnic Potato Salad

A staple at cookouts, picnics and potlucks, potato salad is a go-to summer side dish. This crowd-pleasing version keeps all the familiar flavors but reduces the fat by cutting mayonnaise with a little Greek yogurt and skipping the egg yolks. Spicy brown mustard, dill pickle relish and vinegar give the creamy dressing added zip, and celery and red onion add a fresh crunch. Stay safe during your picnic by following proper serving and storage guidelines!

Ingredients

(6 servings)
12 ounces red-skinned potatoes, quartered
2 teaspoons spicy brown mustard
1⁄4 cup olive oil mayonnaise
1⁄4 cup plain Greek yogurt
Black pepper to taste
11⁄2 tablespoons dill pickle relish
1-2 tablespoons cider or white wine vinegar
1⁄4 cup finely diced celery
1⁄4 cup diced red onion
4 hard boiled egg whites, chopped
1 tablespoon minced parsley

Directions

1. Place potatoes in a large pot, cover with water and bring to a boil. Boil until potatoes are cooked through, about 10 to 15 minutes. Drain potatoes and set aside in strainer to cool.
2. Meanwhile, in a large bowl, combine mustard, mayonnaise, yogurt, black pepper, pickle relish and vinegar. Add celery, onion, egg whites and parsley and gently mix.
3. When cool, add the potatoes to the bowl with the dressing. Gently toss to coat. Refrigerate until ready to serve.

Nutrition

See more of the fresh, fun and healthy recipes on our Wellness blog.