Low-Fat & Healthy Red Potato Salad

• 5 lb red potatoes, washed
• 1 1/2 cup low-fat mayonnaise
• 1 1/2 cup non-fat plain Greek yogurt
• 8 green onions, chopped
• 2 TBSP minced garlic
• 1 1/2 TBSP dill seed
• 1 TBSP celery seed
• ground black pepper & salt to taste

1. Bring whole potatoes to a boil, sprinkle in a TBSP salt, and cook for 20 minutes. Stick a sharp knife in the largest one to test for doneness. Drain and set aside to cool.
2. While potatoes are boiling mix the fat-free Greek yogurt, low-fat mayo, garlic, dill seed, celery seed, ground black pepper and salt into a medium mixing bowl and whisk til blended well.
3. Cut the potatoes into large cubes (about 1 inch), and place in a large bowl. Pour the dressing over them and toss in the chopped green onion. Gently fold dressing and green onions into potatoes. Decorate with a pinch of green onions on top.
4. VARIATION: This recipe is excellent with crumbled bacon--the full recipe will need one pound of cooked, drained and chopped bacon. Any left over potato salad also makes a wonderful potato soup--just add evaporated milk and simmer until hot--sprinkle with parmesan cheese.

red potatoes, lowfat mayonnaise, nonfat plain, green onions, garlic, dill, celery, ground black pepper

Taken from food52.com/recipes/34540-low-fat-healthy-red-potato-salad (may not work)