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“Non-fat Greek yogurt and plenty of celery and green onion help make this more diet friendly than most potato salad recipes. The bread and butter pickle adds a nice bit of sweetness, but you can substitute dill pickle if you prefer.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover potatoes with an inch of water and boil until you can pierce them with a knife.
  2. Slice warm potatoes into a large bowl.
  3. Sprinkle cider vinegar onto warm potatoes.
  4. Add all other ingredients and mix together lightly.
  5. Taste and adjust seasonings. If too dry, you can add a little more yogurt.

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