• 1/2 cup fat-free, light or regular mayonnaise
• 1/2 cup nonfat Greek-style yogurt
• 2 1/2 pounds Yukon Gold potatoes
• 1/2 cup red onion, chopped
• 1/2 cup celery, diced
• 2 tablespoons Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 6 hard boiled eggs, peeled and quartered
• 1/2 cup Italian parsley, chopped (optional)

Combine the yogurt and mayonnaise and set aside. Rinse and quarter the potatoes (no need to peel) and cook in boiling salted water until fork tender, 15-20 minutes. Drain and transfer the potatoes to a bowl and roughly cut into smaller pieces with a knife. Add the vinegar, olive oil, salt and pepper to the hot potatoes and gently toss. Add the onion, celery, yogurt/mayo mixture and mustard. Gently mix to combine. Fold in the eggs and parsley, if using. Chill in the refrigerator for at least 2 hours.

In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Old-Fashioned Potato Salad “Lite” is the right choice that will satisfy all your claims.