My new grill/smoker is really getting a workout lately. And as much as I love smoky meats, sometimes you need a fresh, crisp bite in between. Here’s a simple potato salad to take you away from the tired old mayonnaise and mustard version (ok, truthfully I love that salad, but this one is much better for you. Just 3 WW points per cup!
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- 2 lb fingerling potatoes, chopped into bite size pieces
- Olive oil cooking spray
- 6 celery stalks, finely chopped
- Juice of 1 large lemon
- 1/2 cup non-fat Greek yogurt
- 1 Tbsp olive oil
- 2 Tbsp light mayonnaise
- 1 tsp Greek seasoning
- 3 Tbsp chopped fresh mint
- salt and pepper to taste
Preheat the oven to 400F.
Chop the potatoes and toss in a bowl with a good amount of olive oil spray. Spread into a single layer onto a cooking sheet and roast for 30 minutes, turning over midway through. Remove when finished and allow to cool.
Combine the oil, mayo, yogurt and seasoning until blended. Add to the cooled potatoes and celery. Salt and pepper to taste. Now toss in the chopped mint.
Delicious right away or stick in the fridge for later. ENJOY!
The Hubby Chef 