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Lighter Potato Salad

Author: Lisa Longley


  • 4 large potatoes pealed and cut into bite sized pieces
  • 2 hard boiled eggs
  • 2 scallions diced
  • 2 celery stalks diced
  • 1/2 cup light mayo
  • 1 cup non fat plain yogurt I like Yoplait
  • 1 tsp dried dill
  • 1 TBSP white vinegar
  • 1/2 tsp salt
  • dash of pepper


  • Cook potatoes by boiling them in a large pot of water until fork tender, about 15 minutes. Make sure not to over cook them and give them a good stir halfway through. When they are finished, rinse them with cool water.
  • Combine the mayonnaise, yogurt, dill, vinegar, salt, and pepper.
  • Add the dressing to the cooked potatoes, egg, celery, and scallions. Chill for at least two hours before serving.