Potato salad is a go-to side dish for barbecues, tailgating and outdoor parties. It perfectly accompanies cheeseburgers, hot dogs, grilled chicken or any other protein you put on the grill. Potato salad usually contains mayonnaise, but this one uses Greek yogurt, a lighter option.

This recipe is gluten-free and nut-free. However, for added protein, you can try adding nuts like cashews, almonds or walnuts for extra crunch if you choose. 

Making this potato salad a day early is ideal — it lets the flavors fully marry in the refrigerator. This is one of those dishes where it will taste better the next day. Lori Bumbaco, Oncology Dietitian at NorthShore, approves this recipe for a healthy diet.

Ingredients:

• 6 medium-sized red or gold new potatoes, quartered 
• ¼ cup red onion, chopped
• 2 stalks green onion, chopped
• 1 stalk celery, chopped
• 1 hardboiled egg, peeled and chopped
• ⅓ - ½ cup nonfat plain Greek yogurt
• 1 tbsp Dijon mustard
• 1–2 tsp lemon juice
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Directions:

1. In a medium saucepan, boil potatoes until tender. Let cool slightly before handling.
2. Chop potatoes in uniform ½-inch cubes.
3. In a large bowl, add potatoes, onions, celery and egg.
4. In a small bowl, stir together Greek yogurt, mustard, lemon juice, dill, and salt and pepper. Pour over potatoes.
5. Gently stir everything to combine, adding more yogurt as needed. Refrigerate at least 1 hour before serving.

This recipe was adapted from livelytable.com.