This potato salad has all the creaminess, crunch, and flavor that you would expect from even the richest potato salad.
1/4 cup freshly minced dill
1/4 cup non-fat yogurt
1/2 cup Dijon mustard
1/4 cup no oil Italian dressing
5 cups boiled, cooled, and cubed new potatoes
1/2 cup diced celery
1/2 tablespoon minced red onion
Freshly ground white pepper
Mix together the dill, yogurt, mustard, and oil-free dressing.
Toss with the potatoes, celery, and onion.
Add salt and freshly ground white pepper to taste.
Serve chilled or at room temperature.
Recipe makes 6 servings.
Serving size: 1 cup
Calories: 148; Total Fat: 1.1g; Saturated Fat: trace; Cholesterol: trace
Extra: Better For You Potato Salad
Cut one pound new potatoes into cubes. Cook in boiling water for 15 minutes or until just tender; drain. Cool completely. Mix one-quarter cup light mayonnaise and 2-teaspoons dried basil leaves in a large bowl until well blended. Add potatoes, two peeled, chopped hard-cooked eggs, one shredded carrot and one chopped green bell pepper; mix lightly. Cover. Refrigerate at least one hour to allow flavors to blend. Makes six servings.
Nutrition information per serving: Calories: 140; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 75mg; Sodium: 105mg; Carbohydrates: 19g; Fiber: 2g; Sugars: 3g; Protein: 4g
You may also like...
Share This Page