Lightened-Up Potato Salad that is lightened-up with greek yogurt instead of mayonnaise. It’s the perfect side-dish recipe for summer or your next picnic!
Happy Victoria Day weekend to all you Canadians! To everyone else, please don’t ask me what Victoria Day is as I have no clue. Although I could tell you that Victoria Day is often referred to as the May 2-4 long weekend since it often falls around May 24th and because you are required to drink a copious amount of beer. Making Queen Victoria proud…In honour of the unofficial start of BBQ season, I figured I’d make a classic potato salad, but lightened-up of course! Potato salad (and macaroni salad) will forever remind me of cook-outs at camp. All the campers lined up by bunks sitting in their crazy creek chairs, boom boxes blaring R-Kelly and girls whispering about who they’re meeting at the archery range during 7th period.
Summer camp is a huge part of who I am today. Some of my closest friends to this day I made when I was 8 and still had a unibrow. People who continue to be your friend even after some embarrassing lead roles in the camp play are gems that you want to hold onto. I also had so many firsts there. First dive into Lake Baboo, first kiss, and first dumpster dive, among countless others which I probably shouldn’t share.
I learned how to live away from home, how to shoot a gun (truth!), how to live with 20 other girls and eventually how to take care of 20 girls. Summer camp gives kids an opportunity to be completely and entirely themselves away from the confines of home. It’s cool to be different but if all else fails you can always make best friends with a water balloon (uhhhhh that might have been me).
So please excuse me while I stuff my face with potato salad and reminisce about CCC to the Y, YYY to the J, CYJ woo!
Serving size: 6-8
- 1 ½ pounds mini potatoes, chopped (or regular potatoes, chopped)
- ½ cup yellow onion (about ½ medium onion)
- 2 celery stalks, chopped (about 1 cup)
- 1 pickle, minced (optional)
- 2/3 cup plain 0% fat greek yogurt
- 1 T apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried dill
- ¼ tsp curry powder
- salt and pepper, to taste
- 1. Add chopped potatoes to a large pot and cover with water. Bring water to a boil and once it starts boiling, lower heat to a simmer and let simmer for 12 minutes or until tender when pierced with a fork.
- 2. Drain potatoes and cover with cold water to stop the cooking.
- 3. Meanwhile, combine onion, celery and pickle (if using) in a large bowl.
- 4. Add potatoes.
- 5. Stir in greek yogurt, apple cider vinegar, dijon mustard, honey, dried dill and curry powder.
- 6. Season with salt and pepper.
- 7. Serve cold. Will keep in fridge for up to 5 days.