Just in time for barbecue season!
I know I've been stumped when looking for healthy side dishes to bring to parties (or even just to serve at home when you're grilling out.) Well, look no further! This Creamy Potato Salad with artichokes and herbs substitutes Greek yogurt for mayo to add the same texture while removing a lot of the fat and calories.
SN: if you don't have an herb garden, I recommend planting one immediately! It's incredibly easy, even for apartment dwellers. I have a terra cotta pot with dill, basil, rosemary, and basil that I use constantly. Knowing you have fresh herbs around can also encourage you to experiment with new healthy recipes!
SN: if you don't have an herb garden, I recommend planting one immediately! It's incredibly easy, even for apartment dwellers. I have a terra cotta pot with dill, basil, rosemary, and basil that I use constantly. Knowing you have fresh herbs around can also encourage you to experiment with new healthy recipes!
Guilt-Free Potato Salad
Creamy potato salad with artichokes and herbs
Start to finish: 1 hour (20 minutes active)
Servings: 6
2 pounds red potatoes, cubed
Salt
1 Tbsp. white balsamic vinegar
5.3-ounce container fat-free plain Greek yogurt
1/4 cup low-fat sour cream
3 scallions, thinly sliced
1 Tbsp. Dijon mustard
2 tsps. minced fresh dill
2 tsps. minced fresh thyme
1/4 tsp. garlic powder
Ground black pepper
4-oz. jar chopped pimentos
14-oz. can artichoke bottoms, drained
2 ribs celery, diced
Place the potatoes in a large pot, then add enough cool water to cover by 1 inch. Add 1 tsp. of salt, then bring to a boil and cook for 10 to 15 minutes, or until just tender when pierced with a fork. Drain the potatoes and spread out on a rimmed baking sheet. Sprinkle with the vinegar and set aside to cool.
Meanwhile, in a large bowl, combine the yogurt, sour cream, scallions, mustard, dill, thyme and garlic powder. Season with salt and pepper, to taste. Stir in the pimentos, artichoke bottoms and celery. Once the potatoes have cooled, gently stir in until thoroughly coated. Chill until ready to serve.
190 Calories/ 10g Fat per serving
Start to finish: 1 hour (20 minutes active)
Servings: 6
2 pounds red potatoes, cubed
Salt
1 Tbsp. white balsamic vinegar
5.3-ounce container fat-free plain Greek yogurt
1/4 cup low-fat sour cream
3 scallions, thinly sliced
1 Tbsp. Dijon mustard
2 tsps. minced fresh dill
2 tsps. minced fresh thyme
1/4 tsp. garlic powder
Ground black pepper
4-oz. jar chopped pimentos
14-oz. can artichoke bottoms, drained
2 ribs celery, diced
Place the potatoes in a large pot, then add enough cool water to cover by 1 inch. Add 1 tsp. of salt, then bring to a boil and cook for 10 to 15 minutes, or until just tender when pierced with a fork. Drain the potatoes and spread out on a rimmed baking sheet. Sprinkle with the vinegar and set aside to cool.
Meanwhile, in a large bowl, combine the yogurt, sour cream, scallions, mustard, dill, thyme and garlic powder. Season with salt and pepper, to taste. Stir in the pimentos, artichoke bottoms and celery. Once the potatoes have cooled, gently stir in until thoroughly coated. Chill until ready to serve.
190 Calories/ 10g Fat per serving
RSS Feed