Garden Potato Salad

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LOVED THIS. Used greek yogurt and organic mayo and the dressing was perfect. Nice and light. Healthy & flavorful. The extra veggies take some time but that is saved by using red skinned potatoes sliced before cooking (no peeling, no cutting up hot potatoes!

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This is a great makeover recipe! Lots of fresh and zesty favors.I really enjoy lighter options with using plan non fat yogurt. I made this for some friends and everyone wanted the recipe!

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I'm one of those people who HATE regular potato salad; hardboiled eggs & mayo are on my top 10 most hated foods list. That's why this recipe absolutely ROCKS! The lemon gives it a nice fresh zip, and it is so light & tasty! I substituted Greek yogurt for the regular yogurt for more protein & richness. And you wouldn't even think that it is low-fat. A definite favorite staple in my recipe box from now on!

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Yes, if you are looking for the old fashioned creamy, bacon-ey, egg-ey potato salad from your youth, this isn't it. But, if you are looking for a fresh, vibrant and light alternative, this IS it. It has a great balance of sauce, crunch and seasoning.The lightness of it is nice, so you don't need a nap after eating it. Also, I think the lemon helps you feel satisfied with just a small serving. We served it with the "Glazed Double-Cut Pork Chops and the "Rhubarb Betty" from the magazine along with a swiss chard veggie saute and it was a great summer night meal that wasn't too overwhelming. Yum!

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Lets face it folks, if I am going to make potato salad, its going to be the good old fashioned kind with mayo and hard boiled eggs and so on...
This recipe was very fresh but a little too much lemon for me. It left me wanting something more like bacon or blue cheese chunks or something.
I suppose I could add some different seasonings and see if I could improve the taste, but then I thought that was the test kitchen's job.
This salad was also a bit labor intensive for what you actually ended up with.