Colorful Low-Calorie Potato Salad

This USANA Kitchen recipe comes from Ask the Scientists nutritionist, Russ Barton.

If you love potato salad like I do, this recipe is for you.  My recipe twist using colorful potatoes and Greek yogurt significantly ups the nutrient content and protein, and the combination of yogurt and olive oil mayonnaise drives the calories way down. The sweet pickles and balsamic vinegar balance it all with a touch of sweet tanginess. Delicious, nutritious, and calorie conscious. Enjoy!

Colorful Low-Calorie Potato Salad Recipe

Makes 8 servings

1 cup (200 g) boiled sweet potatoes

3 cups (600 g) boiled purple, red, and white potatoes (even mix of each color)

2 stalks of celery

½ purple onion

½ cup (130 g) chopped sweet pickles

3 hard-boiled eggs

½ cup (125 g) plain Greek yogurt

¼ cup (57 g) olive oil mayonnaise

2 tablespoons (30 g) of Dijon mustard

2 tablespoons (30 g) of sweet pickle juice

2-4 (30-60g) tablespoons of balsamic vinegar (to taste)

Salt pepper

Smoked paprika

Sweet basil

Instructions:

1. Peel and chop one small sweet potato into ½ inch cubes.
2. Chop purple, red, and white potatoes into ½ cubes.
3. Add sweet potatoes to salted boiling water. Boil for 3 minutes.
4. Add other potatoes and boil for 5-6 minutes.
5. Drain the boiled potatoes.
6. Chop celery, onion, and hard-boiled eggs. Add to the boiled potatoes.
7. Add Greek yogurt, mayonnaise, mustard, vinegar, salt and pepper to a bowl and whisk to mix. Add 1 tablespoon of chopped sweet basil.
8. Add wet ingredients to potatoes and vegetables and mix thoroughly.
9. Place in serving bowl.
10. Use basil leaves, ½ hard-boiled egg, and top with sprinkle of smoked paprika for garnish.