- 13 small red potatoes (24 oz bag)
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 1/2 cup plain fat-free Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried dill
That usual potato salad lurking at your family BBQ is undoubtedly loaded with fattening mayo and calories. Instead, give these perfectly-portioned Potato Salad Bites a try. And definitely top them with my lemony dill yogurt for a ridiculously delicious treat. They are SO good.
- Prep time
- Total Time
Pre-heat oven to 450 degrees.
Wash potatoes well, leave skins on and slice in half lengthwise. For larger potatoes, cut in half so they are similar in size to the others. This will allow them to cook evenly.
Add potatoes to an oven-safe baking dish, mist with oil spray, and season with kosher salt and ground black pepper. Toss well and line potatoes up in a single layer (cut side up). Bake for 25 minutes or until a fork easily pierces the larger potato slices.
Allow potatoes to cool for at least 40 minutes—or, store in fridge to keep chilled for when you’re ready to serve.
In the meantime, make lemon-dill yogurt topping by mixing Greek yogurt, lemon juice, and dill in a small bowl.
Right before serving, top each potato half (chilled or room temperature) with a dollop of the lemon dill yogurt dressing.
Makes 13 servings, 2 “bites” per serving.