True to its name, this is a very creamy and rich traditional-flavored potato salad. Serve at your next cookout and wait for the rave reviews. It's quick to make; the only chopping is potatoes and green onions and you can combine the dressing while the potatoes cook.
2 pounds red potatoes, cut into 1/2-inch pieces
1/2 cup reduced-fat canola mayonnaise
1/4 cup chopped green onions
1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup sour cream
1 tablespoon sugar
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 (2-ounce) jar diced pimientos, drained
How to Make It
Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.
Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Serve at room temperature or chilled.
This recipe was updated for the November, 2012 25th anniversary issue.