Classic Potato Salad
In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. To hard-boil the eggs while your potatoes are steaming, place them directly on top of the potatoes in the steamer basket. They'll be perfectly hard-boiled when the potatoes are tender.
Source: EatingWell Magazine, July/August 2015
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size:
about 3/4 cup Per Serving:
146 calories; protein 4.5g; carbohydrates 24g; dietary fiber 1.7g; sugars 3.2g; fat 3.9g; saturated fat 0.9g; cholesterol 40.3mg; vitamin a iu 108.8IU; vitamin c 7.2mg; folate 26.7mcg; calcium 48.3mg; iron 1.2mg; magnesium 31.1mg; potassium 552mg; sodium 325.1mg; thiamin 0.1mg; added sugar 1g.
Exchanges:
1 1/2 starch, 1 fat
