Rating: 3.33 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension.

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Recipe Summary test

total:
2 hrs
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F.

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  • Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.

  • Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.

  • When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.

  • Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

Tips

To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Nutrition Facts

1 cup
221 calories; protein 7g; carbohydrates 33.9g; dietary fiber 2.9g; sugars 3.3g; fat 6.1g; saturated fat 0.9g; cholesterol 67.8mg; vitamin a iu 457.5IU; vitamin c 19.8mg; folate 39.6mcg; calcium 82.3mg; iron 1.7mg; magnesium 39.7mg; potassium 768.8mg; sodium 593.8mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 1 1/2 fat

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