How to Make Almost Fat Free Green Onion Potato Salad

Hello this is chef John from foodwishes.com with almost fat free green onion potato salad. This is made with just yogurt as the base, no mayo in this so it’s kind of an experiment, I’ll tell you later how it came out, I’m going to start by boiling a couple pounds of red potatoes and while those are boiling in salted water, of course, don’t forget to salt your water, I’m going to sauté the bottom of a bunch of green onions. So I chopped up the white and light green parts, sauté that in a couple tablespoons of olive oil and when those are kind of soft and golden, add in three cloves of finely minced garlic and just turn that off, just give it a stir, there’s enough heat in that oil to cook that garlic and we’re not really cooking the garlic, we’re just taking the raw edge off so really it just needs to sit there in that hot oil for a little while. That’s good, we’re going to set that aside and check our potatoes. So once the potatoes are tender, you’re going to rinse them in cold water and when they’re just cool enough to handle, I’m going to peel off the skin which scrapes right off, you don’t have to but I like to do that, then I’m going to cut them just in rough chunks about half inch cubes and toss the salad together. I’m going to add my warm green onion garlic olive oil mixture to the potatoes along with lots of black pepper, some cayenne and a big pinch of salt. All that is to taste of course. I’ll give you measurements anyway because if I don’t, you get mad, I’m going to toss in the chopped top half of the green onions and then our dressing which is yogurt so I just have some nice nonfat Greek yogurt. You can use low fat, a dollop of mustard, I’m using the old fashioned yellow mustard this time, no Dijon. Here’s where you’re going to have to kind of be the judge. It seemed a little dry to me so I added in a little more yogurt so maybe it was about three quarters of a cup altogether something like that and that was it. So this, I thought was a very nice potato salad when it was room temperature. I enjoyed it. It made a nice dish. The next day, when it was cold, we had this again and I didn’t enjoy it as much cold. I thought the tangy yogurt flavor really came out when it was cold. I didn’t mind it when it was room temperature. Michelle liked it both ways. She thought it was really good. So anyway, give this a try if you’re looking for a low fat potato side dish, potato salad side dish for your barbecues. Almost nonfat green onion potato salad. Go to the website, all the ingredients are there, there’s only a few and as always enjoy.