Summer Potato Salad
Our take on this potato salad has a light creamy dressing made with nonfat yogurt and low-fat mayonnaise and gets a unique hit of richness and flavor with the addition of pureed roasted garlic.
To hard-boil eggs, place 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 fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.
1 1/2 starch, 1 vegetable, 1 fat