Recipe: Fat-Free Curried Potato Salad

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Over the weekend, we decided to put the smoker to use and have ribs for dinner on Saturday (hello, cheat day!) Since we didn’t want to blow our diets completely out of the water, we decided to go with some lighter weight side dishes. After a little brainstorming and a trip to the grocery store, we decided to make a curried potato salad for one of our sides, but with the twist of using fat-free yogurt to create the dressing rather than the traditional mayonnaise.

Smoking meat is not a fast process. The ribs ended up cooking for about 5 hours, but I took advantage of the time while P napped to start putting together the potato salad. Of course, she woke up just about the time I really got things going, but fortunately, she was in the mood to play with her blocks. So, two tubs of Duplo Bricks made it on to the kitchen floor while I got to work chopping the veggies and mixing up the dressing for the potato salad. Fortunately, I was able to step around everything and get the potato salad into the refrigerator without injuring my feet on any errant bricks.

The end result was absolutely delightful! It was refreshing and light. The crunchy vegetables paired well with the potatoes and the curry made for a nice twist to the typical potato salad. The next day we had some of the leftovers with lunch and I think it was even better. However, because this potato salad is made with yogurt, the dressing can separate a bit. It was easy to just avoid the little bit of watery liquid that had gathered in the bottom of the bowl, but I think this potato salad will taste best if eaten within 48 hours of mixing it up.

So, now for what you have been waiting for! And be sure to check out more awesome recipes over on Full Plate Thursday!

Fat-Free Curried Potato Salad (printable recipe here)

1 1/2 lbs creamer size potatoes (red skin preferred)
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green onion (divided)
1 container Greek yogurt (5-6 oz)
1 1/2 tsp curry powder
1 tbsp lemon juice
2 tbsp Dijon mustard
1/2 tsp salt

1. Add potatoes to boiling water and cook for approximately 20 minutes until fork tender, but not mushy.
2. Meanwhile, whisk together yogurt, curry powder, lemon juice, Dijon mustard, and salt.
3. Drain and allow to cool well enough to handle. Quarter potatoes and add to large mixing bowl with celery, red bell pepper, and green onion (reserve 2 tablespoons for garnish).
4. Pour dressing over potato mixture and gently combine until all ingredients are incorporated.
5. Cover and chill for 1-4 hours to allow flavors to blend.
6. Garnish with green onions before serving.

Give this recipe a try and get your own toddler some Duplo bricks to play with while you cook! (If you use the link below you can get free shipping on orders over $35.)

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