Tangy Herbed Potato Salad Recipe Is A Better-For-You Any Time Side

Potato salad is one of my all-time favorite summer sides. Trouble is, it’s sometimes loaded with extra fat and calories from too much mayonnaise. That’s why I love this Tangy Herbed Potato Salad recipe. The dressing is actually good for you. And best of all, with only 125 calories per serving, it doesn’t skimp on flavor.

Our dressing starts with low-fat Greek yogurt instead of mayo. This heart-healthy ingredient contains probiotics and can help reduce cholesterol. Plus, it adds a zingy pop that pairs perfectly with buttery Yukon golds. Fresh tarragon and dill give this side a bright finish, but you can sub in a pinch or two of dried herbs if that’s what you have on hand. To ensure the dish turns out extra creamy, reserve some of the dressing before mixing and chilling the potato mixture, then stir it in when ready to serve. Whip up a batch yourself, then let us know what you think!

• 28 oz. baby Yukon gold potatoes, quartered
• 3/4 cup plain low-fat Greek yogurt
• 3 tsp. mustard
• 1 tsp. lemon pepper seasoning
• 2 Tbs. chopped tarragon
• 2 Tbs. chopped dill
• 1/4 cup chopped red onion
• 1/2 cup chopped red pepper

Instructions

In pot, combine potatoes with enough salted water to cover; bring to boil. Cook until tender, 12 min.; drain. Let cool.

Meanwhile, in large bowl, combine Greek yogurt, mustard, lemon-pepper seasoning, tarragon and dill. Reserve 1⁄4 cup dressing. Add potatoes to remaining dressing along with onions and red peppers. Toss to coat. Season mixture to taste with salt and pepper. Cover and chill. Just before serving, stir in reserved yogurt mixture.

Nutrition

• Calories: 125
• Total Fat: 1 gram
• Saturated Fat: 0 gram
• Protein: 6 gram
• Carbohydrates: 26 gram
• Fiber: 3 gram
• Cholesterol: 2 mg
• Sugar: 2 gram
• Sodium: 232 mg