Creamy Potato Salad, Hold the Mayo
A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though - without them the salad would be too mushy.
Servings 4
Calories 193kcal
Ingredients
- 4 Yukon Gold potatoes
- ½ yellow onion chopped
- ¾ cup hummus
- ½ cup plain fat-free Greek yogurt
- 3 ribs celery chopped
- 2 Tbs chopped gherkins
- ¼ cup fresh dill chopped
- salt and pepper
Instructions
- Cut the potatoes into 1-inch cubes. Place in a large stockpot and cover with water. Bring to a a boil, then reduce heat and let simmer until potatoes are tender. Drain and let cool.
- In a large bowl, combine the potatoes with the remaining ingredients, mixing well to combine. Season to taste with salt and pepper.
Nutrition
Calories: 193kcal | Protein: 8.5g | Fat: 5g | Fiber: 6.5g