Dilly Potato Salad

Red potatoes - with their skins left on - make this potato salad colorful and fancy. And the dressing is perfect - dill weed, mustard, mayonnaise and green onion. Chill a bit so that the flavors mingle and serve.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 170 Calories

Ingredients

• ¼ cup chopped green onions
• 1 teaspoon garlic powder
• 6 hard-cooked eggs, chopped
• 1 teaspoon dried dill weed
• 2 pounds red potatoes, diced
• 1 cup nonfat plain yogurt
• 3 tablespoons fat-free mayonnaise
• 1 teaspoon prepared Dijon-style mustard

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.

Step 2

In a large bowl, combine the potatoes and chopped eggs.

Step 3

Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.