Tuesday, May 15, 2012

American Reduced Fat Potato Salad (high protein)

1/2 cup plain Greek yogurt
1 Tbsp. yellow mustard ( more if preference is a stronger mustard taste, or until you get used to replacing mayo with yogurt)
1/2 tsp. celery seed
1/8 tsp. pepper
1-1/2 lb. white potatoes (about 5), cooked until soft but not mushy, cooled and cubed
2 hard-cooked eggs, chopped
1 onion, chopped
2 stalks celery, sliced
1/3 cup dill pickle relish
Mix first 4 ingredients in a large bowl, lightly mix remaining ingredients and refrigerate at least 1 hour or overnight.  Stir again before serving.

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