Herbed Potato Salad

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

Fresh parsley and dill add depth to this creamy potato salad.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 1/2 pounds red or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
• 1 teaspoon salt
• 1 1/2 teaspoons sherry or white-wine vinegar
• Freshly ground pepper, to taste
• 1/4 cup nonfat plain yogurt
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1/3 cup chopped celery
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill, (optional)

Preparation

1. Cover potatoes with cold water in a medium saucepan and add salt. Bring to a boil and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Toss with vinegar and season generously with pepper. Set the potatoes aside to cool.
2. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine. Season with salt and pepper.

Nutrition

Per serving : 163 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 33 g Carbohydrates; 4 g Protein; 3 g Fiber; 288 mg Sodium; 981 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch