Nutrition balance score
Good
Glycemic Index
81
High
Glycemic Load
21
High
Nutrition per serving
Calories178.2 kcal (9%)
Total Fat5.4 g (8%)
Carbs26 g (10%)
Sugars0.9 g (1%)
Protein5.7 g (11%)
Sodium370.1 mg (19%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1.5 poundsbaby potatoes
multi-color
kosher salt
⅓ cup2% greek yogurt
⅓ cupolive oil mayonnaise
or light mayonnaise
1 teaspoonyellow mustard
1 ½ teaspoonfresh dill
freshly ground black pepper
to taste
1dill pickle spear
finely chopped
1celery stalk
medium, finely chopped
2green onions
small, chopped
1 tablespoonpickle juice
Instructions
Step 1
Place potatoes in a large pot of salted water and bring to a boil. Boil for 10-15 minutes, or until fork tender. Drain and set aside to cool.
Step 2
Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, 1 teaspoon dill, pinch of salt and pepper. Set aside.
Step 3
When potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher. Dice the remaining potatoes into 1-inch cubes and add to the bowl with the mashed potatoes.
Step 4
Add pickle, celery, 1/4 teaspoon salt, pepper, and all but 1 tablespoon of the green onion. Add the yogurt mixture and pickle juice to the potatoes and toss gently to evenly coat. Garnish with remaining dill and green onion.
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