The quintessential summer meal always includes a delicious creamy potato salad. Think about it, every BBQ, cook out, and backyard party requires a good helping of tasty potato salad to accompany a juicy burger or steak. I love this side dish but I can’t have too much of it because holy calories Batman, the typical potato salad can be super fattening! There is good news for those of us who love this summer staple but want to still fit in our shorts. I made an aaahhmazing Creamy Yoghurt Potato Salad using half the mayo that a traditional salad requires. Substitute with Mountain High Yoghurt, and you wouldn’t even know it!
Yoghurt can be a fantastic substitute for heavy creams such mayonnaise sour cream, and even butter!
Doesn’t that look delish? You can make this recipe with any type of potato, I just happen to love small red potatoes. They are lower in calories, are easy to cut, and cook really fast! You can choose to substitute all of the mayonnaise with plain yoghurt instead of just half. I like the flavor of mayo so I left half in, however if you’re wanting a very low cal meal, go for it!
By the way, were you wondering why Mountain High spells it “yoghurt” instead of “yogurt”? Here is their explanation:
Yoghurt or Yogurt–both spellings can be found in the dictionary. “Yoghurt” is more similar to how the word is spelled in many European countries. Since it was first produced back in the 1970s, Mountain High Yoghurt has been made the Old World way (it slowly turns into yoghurt while sitting in the cup) so our founders spelled yoghurt with an “h.” Today we consider the “h” stands for healthy lifestyle or for the hundreds of ways you can use Mountain High Yoghurt to add nutrition to any recipe or meal!
Well that actually makes sense!
Enjoy a tastier summer with a lighter option like this Creamy Yoghurt Potato Salad…mmmmm!