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Creamy Red Potato Salad

July/August 1994

Your rating: None Average: 3.6 (22 votes)

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.



READER'S COMMENT:
"love it.....but looking for potatoe salads without any mayo...... "
Creamy Red Potato Salad Recipe

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 3 pounds red potatoes, scrubbed and cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 tablespoon cider vinegar
  • Freshly ground pepper, to taste
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2/3 cup chopped celery
  • 1/2 cup chopped scallions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill

Preparation

  1. Cover 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.
  2. Whisk 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.

Nutrition

Per serving: 152 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 413 mg sodium; 825 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (24% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch



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