Potato Salad

By mangia_g2

Lighter version

Ingredients

• 2 lbs medium yukon gold potatoes, cut into 1/2 inch cubes
• 1 garlic clove, chopped
• 1/2 cup plain yogurt
• 3 TB mayonnaise
• 1 TB olive oil
• 2 tsp white wine vinegar
• salt and pepper
• 1 TB minced parsley

Preparation

Step 1

Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 13-18 minutes or until potatoes are tender. Drain and cool completely. Set aside.

In a small bowl, whisk yogurt, mayonnaise, oil, vinegar, salt and pepper. Pour over potatoes and toss to coat. Refrigerate, covered, until chilled. Sprinkle with parsley. May top with hard cooked eggs, if desired.