It’s tough to find a good potato salad without the mayo and eggs. While I certainly LOVE those options, I also like being able to enjoy a lightened up version.
Plus, the smoked paprika in this dish makes it a little more special. This would be a fun one to serve alongside a smoked brisket or chuck roast.
Serves: 6, Calories: 216, Protein: 8 g, Carbs: 26 g, Fat: 9 g
- 2 Pounds Small Red Or Yellow Potatoes
- 2 Tbs (28g) Unsalted Butter, Melted
- 1 Tsp Sea Salt
- ½ Tsp Black Pepper
- 3 Pieces Of Bacon (Omit For Vegetarian)
- 2 Stalks Celery, Chopped
- 2 Scallions, Chopped
- 30g Apple Cider Vinegar
- 56g Lowfat Greek Yogurt (Nonfat Or 2%)
- 15g Dijon Mustard
- 24g Olive Oil
- Dill For Garnish
- Smoked Paprika to taste
- Pre-heat the oven to 350 F.
- Wash and dry your potatoes and pierce all over with a fork. Toss potatoes in the melted butter then season with the salt, paprika and pepper.
- Put potatoes on a sheet pan covered in foil, and when the oven is up to temp load them in.
- Cook for an hour and a half and then check for doneness by piercing. The fork should easily pass through. If not, continue to cook in 30 minute increments until done then remove and set aside to cool. If you want to remove the potato skin, you can do it now while they are still warm. I left my skins on.
- Cook the bacon and chop into small pieces. While cooking, chop up your celery and scallions and set aside
- Once potatoes are cooled, cut them into quarters or 1” pieces and add to a large bowl.
- Pour in apple cider vinegar and toss to coat.
- Add celery and scallions.
- In a small bowl whisk together the yogurt, dijon, and olive oil. It will be somewhat thick.
- Pour over the potato salad mixtures and toss everything to coat.
- Sprinkle some fresh dill or chive blossoms on top.