Appetizer & Entrée, Recipe, Vegetarian

Creamy Baby Potato Salad

Getting ready for summer barbecues or pot lucks and need healthy ideas? If you love potato salad and want to have some guilt-free (and fat-free), check out this recipe!


Servings: 8 portions
Difficulty: Medium
Preparation time: 1 hour



  • 1.5 – 2 lbs of baby potatoes, halved
  • 1/2 cup of plain 0% fat yogurt
  • 2 tablespoons of apple cider vinegar
  • 1/2 cup of minced raw dill
  • 1/4 cup of thinly sliced green onions
  • 1/2 teaspoon of white sugar
  • 1/4 teaspoon of salt
  • Ground pepper for taste


  1. In a large pot, bring water to a boil.
  2. Add baby potatoes into boiling water and cook for 25 minutes or until tender, remove from water, rinse and let cool.
  3. In a medium bowl, mix yogurt, apple cider vinegar, dill, sugar, salt and pepper.
  4. In a large bowl, mix the cooled baby potatoes and the creamy dressing. Serve and enjoy!

Quick tip:

You can also bake your potatoes in the oven with a pinch of salt and garlic powder, and use the creamy dressing as a dip!



Photos by Adriana N. Luu

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