Dieter's Potato Salad

Non-fat Greek yogurt and plenty of celery and green onion help make this more diet friendly than most potato salad recipes. The bread and butter pickle adds a nice bit of sweetness, but you can substitute dill pickle if you prefer.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  lbs small white potatoes or 2  lbs yukon gold potatoes, unpeeled
• 2  tablespoons cider vinegar
• 1  cup celery, thinly sliced
• 6  green onions, white and green, thinly sliced
• 1  teaspoon dill weed
• 1  teaspoon kosher salt
• 1⁄4 cup bread and butter pickles, chopped
• 3  hardboiled egg, sliced and chopped
• 2⁄3 cup  non-fat  Greek yogurt
• 2  tablespoons low-fat mayonnaise
•  fresh ground pepper

Directions

1. Cover potatoes with an inch of water and boil until you can pierce them with a knife.
2. Slice warm potatoes into a large bowl.
3. Sprinkle cider vinegar onto warm potatoes.
4. Add all other ingredients and mix together lightly.
5. Taste and adjust seasonings. If too dry, you can add a little more yogurt.