Written by:Eli Ben-Yehuda, June 30, 2018

So I have a confession to make. I absolutely love potato salad. That and really good chocolate marble cheese cake. Potato salad is so diverse. There is New York potato salad, and there is southern potato salad. There is German potato salad, Waldorf, lobster and shrimp potato salad. With over 50 types of potato salad to choose from, the choice can be difficult.

Ingredients:

5 lb red potatoes, washed

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1 1/2 cup low-fat mayonnaise

1 1/2 cup non-fat plain Greek yogurt

8 green onions, chopped

2 TBSP minced garlic

1 1/2 TBSP dill seed

1 TBSP celery seed

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Ground black pepper & salt to taste

Instructions:

1. Bring whole potatoes to a boil, sprinkle in a TBSP salt, and cook for 20 minutes. Stick a sharp knife in the largest one to test for doneness. Drain and set aside to cool.

2. While potatoes are boiling mix the fat-free Greek yogurt, low-fat mayo, garlic, dill seed, celery seed, ground black pepper and salt into a medium mixing bowl and whisk til blended well.

3. Cut the potatoes into large cubes (about 1 inch), and place in a large bowl. Pour the dressing over them and toss in the chopped green onion. Gently fold dressing and green onions into potatoes. Decorate with a pinch of green onions on top.

4. VARIATION: This recipe is excellent with crumbled bacon–the full recipe will need one pound of cooked, drained and chopped bacon. Any left over potato salad also makes a wonderful potato soup–just add evaporated milk and simmer until hot–sprinkle with Parmesan cheese.

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