Roasted Garlic Potato Salad
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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Ingredients
Directions
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
Serving Size: 1 cup
Per Serving:
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.
Exchanges:
1 1/2 starch, 1 vegetable, 1 1/2 fat