Creamy Red Potato Salad

September has finally arrived. This September is a bit different for me, as instead of going back into the classroom to teach, I have become a housewife to a husband returning to University. Eating out has always been a bane on dieting, and on the wallet, so my goal for the next little while is to find food that can be packed well in a lunch bag, yet is still filling.

Salads are a great lunch-y thing to have on hand, so I thought that I would try a potato salad to start off with.

http://www.eatingwell.com/recipes/creamy_red_potato_salad.html

This salad is yummy!!!! First I want to point out that, again, when it comes to potato or pasta salad, my husband and I crave different things. My "go-to" potato salad is a German potato salad (like my grandma makes it) and I love it! But although my husband likes it, he tends to feel more that potato salad should have mayo in it.

This salad is a great compromise. The yogurt helps to cut the heaviness of a mayo-based potato salad, yet still gives it a nice creaminess. And it makes TONS! Again, although it says it makes 8 servings, I would say that this makes more like 10, unless you are having bigger servings (I tend to go with a cup to a cup and a half per serving).

I did a couple of small changes; I used low-fat Greek yogurt instead of regular yogurt (because I had it left over from another recipe), and I didn't add celery (mostly because I use celery in very little so buying a whole head of it for one or two stocks means that the rest will get wilty and have to get thrown out). I also used baby potatoes instead of red potatoes (again because I already had them). The end product, although maybe not as colourful, tasted wonderful so it must have worked out!

Overall Rating:

Number of calories: 152/serving

Will I "Make Again"?:  For sure!

Tastiness?: 4/5

Fills my tummy?: 4/5 although still best as a side