Lightened Up Mustard Potato Salad

As the winds warms and the sun extends its hours, the smell of the grill is sure to be around. Weekend cookouts become more frequent and with that some of our favorite dishes like pasta salad, fruit pizzas, and the ever creamy potato salad. However, the potato salad has gotten a bad rep for being calorie and fat loaded which makes us slowly and sadly skip over the American favorite. The following recipe makes a simple swap for the mayo using protein packed greek yogurt without skimping on your favorite flavors.

Recipe:

1 lb red skinned potatoes (I peeled them for my husband but if you ask me skins are always better left on!)
1/3-1/2 c low fat plain greek yogurt (use more depending on your desired creaminess)
2 hard boiled eggs; chopped
1/4 c chopped white onion
3/4 tbsp yellow mustard
1 tbsp paprika
1 tsp garlic powder
salt and pepper to taste

1. Cut potatoes into 1/2 in cubes and place potatoes in large pan and cover with water; cook on medium heat uncovered until tender but not mushy; approximately 20-30 minutes. Remove from stove and cool until easy to handle.
2.  Mix remaining ingredients in large bowl and mix together. Adjust seasonings to match your flavor profile. And yes it is just that easy!
3. Store in the refrigerator and take to your favorite cook out or bring to lunch during the week.