This sure isn't Grandma's classic potato salad! We've reduced the fat by substituting low-fat Greek yogurt for traditional mayonnaise and we added jalapeño slices to kick things up a notch.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Cook potatoes in a covered large saucepan in enough boiling water to cover for 12 to 15 minutes or just until tender. Drain well. Cool completely. Cut potatoes into halves or quarters.

  • Combine yogurt, vinegar, mustard, honey, chopped dill, salt, and ground pepper in a large bowl. Stir in cucumber, red onion, and chile pepper. Add the cooked potatoes and eggs; gently toss to coat. Cover and chill at least 2 hours or up to 4 hours. Toss before serving. If desired, garnish with additional dill. Serve with a slotted spoon.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

3/4 cup
107 calories; protein 5.3g; carbohydrates 17.5g; dietary fiber 1.6g; sugars 6.8g; fat 2g; saturated fat 0.8g; cholesterol 47.7mg; vitamin a iu 172.6IU; vitamin c 13.5mg; folate 22.6mcg; calcium 42.8mg; iron 0.8mg; magnesium 21.6mg; potassium 378.3mg; sodium 129.1mg.

1 starch, 1/2 fat