2 1/2 Tablespoons nonfat plain Greek yogurt
1 1/2 Tablespoon ketchup (natural or organic, see note)
2 Teaspoons sweet pickle relish (natural or organic, see note)
3/4 Teaspoons white vinegar
1/4 Teaspoon hot sauce (such as Frank's Red Hot)
1/8 Teaspoon garlic powder
1/8 Teaspoon onion powder
1/8 Teaspoon kosher salt
For the potatoes
1 Tablespoon extra virgin olive oil
3/4 Teaspoons garlic powder
3/4 Teaspoons onion powder
For the Reuben topping
1 Cup shredded, reduced-fat Swiss cheese
1/4 - 1/3 Cup sauerkraut (exact amount is personal preference), drained and gently pressed to remove extra moisture
finely chopped parsley (if desired), for garnish
Directions
Step 1: Preheat oven to 475ºF.
Step 2: In a medium bowl, combine dressing ingredients: 2/12 tablespoons nonfat plain Greek yogurt, 1 1/2 tablespoons ketchup, 2 teaspoons sweet pickle relish, 3/4 teaspoon white vinegar, 1/4 teaspoon hot sauce, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, and 1/8 teaspoon kosher salt. Cover and refrigerate until needed (can be made up to about two days ahead).