Almost Fat-Free Green Onion Potato Salad
Ingredients40 m servings 180 cals
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.
- Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.
- Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.
Per Serving: 180 calories; 5.3 g fat; 29.6 g carbohydrates; 5.3 g protein; 2 mg cholesterol; 47 mg sodium. Full nutrition
ReviewsRead all reviews 4
Enjoyed this recipe, but very important to avoid overcooking the potatoes. Also would be nice to add some crumbled bacon or hard-boiled eggs. A good base recipe for a summertime staple.
I followed this recipe exactly. Unfortunately, I ended up with more like sour cream and onion mashed potatoes, then potato salad, when I stirred it. There really isn't much to it, other than pot...
I loved it and will definitely be making this again! I did use Dijon Mustard rather than regular mustard and I added roasted jalapeño to my serving for a little kick.