Food Friday - Potato Salad

It is the 4th of July, so I thought we could celebrate by taking one of America's favorite barbeque/picnic foods and sharing my favorite healthier version.  :)  I hope you enjoy it.

Ingredients:

1 1/2  pounds  potatoes -- 5 Russets, or 12 small red skinned
6 eggs, hard-boiled
1/2 mild onion -- chopped
1/4 cup  plain nonfat yogurt -- Greek
1/4 cup  mayonnaise
1sweet pickle -- chopped fine
2 tablespoons  brine from sweet pickles
salt
dill weed

Prep:

Boil the potatoes in salted water.
Cool.
Chop roughly
chop eggs,
and stir everything together.
Taste for balance of seasonings.


This is a recipe my mother and I put together as a joint effort.  When I make it on my own, I use less mayonnaise (almost none), and more Greek yogurt - I really like Fage fat free Greek yogurt, it's really rich and creamy. 

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Per Serving (excluding unknown items): 189 Calories; 10g Fat (46.3% calories from fat); 7g Protein; 19g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 155mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Non-Fat Milk; 1 Fat