With warmer months ahead, I thought it would be good to have a healthier, go-to potato salad for upcoming BBQ's and cookouts! While I add a hard boiled egg (plus whites) to this recipe, feel free to omit completely if that's not your thing.
Course Side Dish
Prep Time 20minutes
Cook Time 20minutes
1.5poundsbaby potatoesI used a tri color pack of potatoes, but regular Idaho or baby red potatoes work great!
3/4cupsweet maui onionsfinely diced
1/4cupwhite distilled vinegar
1/4cupplain nonfat greek yogurt
salt & pepperto taste
Add whole potatoes and two eggs to a large pot of cold salted water. Cover and bring to boil. Reduce to simmer and time 8 minutes. After 8 minutes, remove eggs and transfer to a bowl of ice water. Continue to cook potatoes until they are fork tender, but not falling apart. Drain in a collander and cover with a dish towel to steam and dry out.
While potatoes are cooling, peel eggs, discard one yolk and chop up remaining whole egg plus white. Add to a bowl. Chop parsley, green onions, sweet onions and celery.
In a small bowl, whisk vinegar, truvia, yogurt, mayonnaise, salt and pepper together to create dressing.
Once potatoes are cool enough to handle, cut into large, bite size pieces. Because they're already small, they won't need much chopping. Add those to the bowl with the cut veggies and eggs. Toss with prepared dressing. Taste and adjust seasonings as needed. Cover and refrigerate to chill. Serve cold.
The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 150 calories, 3.1g F/24.5g C/4.9g P.