Roasted Baby Potato Salad Recipe

This creamy potato salad is a twist on a classic favorite, with less salt and fat than the original and bursting with fresh, bright flavor – a perfect summertime side dish! For Paleo and Whole30 versions substitute the mayo and yogurt with a compliant version.

Serves 8
Weight Watchers Smart Points: 5SP

Ingredients

• 1.5 pounds baby potatoes – washed and cut in half
• 1 Tbsp olive oil
• 1/4 C real mayonnaise
• 1/2 C plain nonfat Greek yogurt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp pepper
• Juice and grated peel of 1 lemon
• 7 eggs
• 1/4 purple onion chopped (about 1/4 C)
• 1 small bunch fresh dill – washed, large stems removed and chopped

Instructions

1. Roast baby potatoes in the oven at 400° with olive oil and 1 teaspoon salt until done, about 30 minutes
2. While the potatoes are roasting, add eggs to a medium pot and add just enough water to cover
3. Boil eggs for 10 minutes, remove from heat and immediately immerse eggs in ice water
4. Peel eggs, chop 4 whole eggs and 3 egg whites; discard remaining yolks
5. Whisk together the mayonnaise, yogurt, lemon juice, lemon peel, garlic powder, onion powder, remaining salt and pepper
6. Add dill, chopped onion and sliced eggs
7. Add potatoes, mix thoroughly and refrigerate

Enjoy!!