Years ago, I found a similar recipe in Reader’s Digest. Delicious skinny potato salad with very little mayonnaise; Greek yogurt takes its place.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
Mix yogurt, mayonnaise, mustard, sherry, pickle juice, salt, and pepper together to make dressing.
Halve or quarter potatoes and place in a bowl. Add celery, green onions, and pickles. Spoon in dressing and toss to combine.
Per Serving: 109 calories; protein 2.7g; carbohydrates 15.2g; fat 4.3g; cholesterol 4.1mg; sodium 305.8mg.