Description
A delightful twist on traditional potato salad, combining Caesar dressing with creamy Greek yogurt for a nutritious side dish.
Ingredients
Scale
- 2 lbs baby potatoes
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
- 1/4 cup crispy bacon bits (optional)
Instructions
- Boil the baby potatoes in salted water until tender. Drain and let them cool before cutting them in half.
- Combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and grated Parmesan cheese in a bowl. Mix well.
- Season the dressing with salt and pepper to taste.
- Mix the cooled potatoes with the dressing, ensuring they are well coated.
- Fold in the chopped parsley and bacon bits if using.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Notes
For added texture, consider adding diced celery or chopped nuts. Adjust the dressing for a lighter flavor by reducing mayonnaise or adding more Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg