Herbed Potato Salad

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

"I used plain non-fat Greek yogurt instead of the regular yogurt and sprinkle of dried dill instead of fresh. It was delicious. Everyone at the barbeque raved over it and no one knew it was low-fat. Using red potatoes gave the salad a...
Herbed Potato Salad

Makes: 4 servings

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  • 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)


  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.


Per serving: 163 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 288 mg sodium; 981 mg potassium.

Nutrition Bonus: Potassium (28% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch

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