Rating: 4 stars
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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.

Source: EatingWell Magazine, July/August 1994

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total:
30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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 Facts

151 calories; protein 4.4g; carbohydrates 30.8g; dietary fiber 3.2g; sugars 4g; fat 1.7g; saturated fat 0.3g; cholesterol 2.2mg; vitamin a iu 218.9IU; vitamin c 17.6mg; folate 41.6mcg; calcium 58.4mg; iron 1.5mg; magnesium 43.4mg; potassium 862mg; sodium 451mg; thiamin 0.2mg.
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