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
- 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.
- 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