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Creamy Red Potato Salad
“A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.”
3 pounds red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt
1 tablespoon cider vinegar
Freshly ground pepper, to taste
½ cup nonfat plain yogurt
¼ cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
⅔ cup chopped celery
½ cup chopped scallions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1Cover potatoes with cold water in a large saucepan; add salt and bring to a boil over medium heat. Cook until tender, 7 to 9 minutes. Drain the potatoes and place in a large bowl. Toss with vinegar and season with pepper. Let cool.
2Whisk together yogurt, mayonnaise and mustard in a small bowl. Add to the potatoes, along with celery, scallions, parsley and dill, stirring gently to combine. Taste and adjust seasonings with salt and pepper.