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Almost Fat-Free Green Onion Potato Salad

Chef John

"Potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe, which is perfect, and every other version. So while I usually don't stray from what I consider 'real' potato salad, once in a while I will mix it up and try something new."
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Ingredients

40 m servings 180 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 180 calories; 5.3 g fat; 29.6 g carbohydrates; 5.3 g protein; 2 mg cholesterol; 47 mg sodium. Full nutrition

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Reviews

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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 absolutely love this. Thanks again Chef John

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.