You can more easily stick with your diet when you make this low fat . Bring this to a party and no one will be able to tell that it is a low-fat variation of potato salad. By using Greek yogurt instead of mayonnaise, you are saving yourself all the extra fat and keeping the same creamy moisture that the mayo would add.
Instructions
1. First, boil the potatoes until they are tender to a fork. You can keep the skin on if you like your potatoes with skin or peel them if you don't. Then cool in the refrigerator immediately.
2. Then dice the cooled potatoes into one-inch pieces. Dice the celery and chop the green-and-white part of the green onion. These should be in very small cubes.
3. Now combine your yogurt, pickle relish, , celery, celery salt, honey mustard, and salt and pepper to taste. Then add the potatoes and lightly toss. You can prepare this up to one day before you use it and keep the leftovers for two days. Keep refrigerated. You can reserve a little green onion as a garnish.
Tags: , potato salad
