From backyard BBQs to parties by the pool, there’s one side dish that goes hand-in-hand with summer — potato salad.
The only problem is that potato salads are usually full of mayonnaise, which isn’t the best base for a salad if you’re trying to watch the calories. But I’ve found a wonderful solution: plain yogurt.
This recipe has become a favorite in my household. I love to serve it with broiled tilapia (just grab a few tilapia filets; baste with olive oil; sprinkle with paprika, salt and pepper; and put under the broiler for eight minutes) and a side salad. The next time you need to have potato salad present at the table, consider giving this “fit” of mine a try. (This recipe should easily serve 4-6 people.)
4-5 small to medium golden potatoes (a few of these go a long way)
1 cup of plain yogurt (add more for a creamier salad)
1-2 tablespoons of Dijon mustard (depends on how much of a kick you like)
½ of a Vidalia onion, finely chopped
1 teaspoon of freshly chopped oregano
salt and pepper
- Wash the potatoes (don’t peel them), and put them in a pot and cover with water. Put the pot on the stove, and bring water to a boil. Cook for 18-20 minutes or until you can easily stick a fork into one of the potatoes and not have to fight to get it out.
- Let the potatoes cool for more than 30 minutes. Drain them, and then coarsely chop. Place in a bowl and mix in all of the other ingredients. Stick in the refrigerator until ready to serve. (I cook by flavor, so taste the salad as your are creating it and add whatever you’d like more of.) Enjoy!
Until next week — stay FWABulous!