Herbed Potato Salad
.
Yield
4 servingsPrep
10 minCook
10 minReady
28 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red skinned potatoes
scrubbed and cut into 1-inch pieces |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
sherry vinegar
or white-wine vinegar |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| ¼ | cup |
yogurt, non-fat
plain |
|
| 2 | tablespoons |
mayonnaise, light
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ⅓ | cup |
celery
chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped fresh |
|
| 1 | tablespoon |
dill weed
fresh, chopped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red skinned potatoes
scrubbed and cut into 1-inch pieces |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
sherry vinegar
or white-wine vinegar |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 59 | ml |
yogurt, non-fat
plain |
|
| 3E+1 | ml |
mayonnaise, light
|
|
| 15 | ml |
dijon mustard
|
|
| 79 | ml |
celery
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
parsley leaves
chopped fresh |
|
| 15 | ml |
dill weed
fresh, chopped, optional |
*
|
Directions
Cover potatoes with cold water in a medium saucepan and add salt.
Bring to a boil and cook over medium heat until tender, 7 to 9 minutes.
Drain in a colander and transfer to a large bowl.
Toss with vinegar and season generously with pepper.
Set the potatoes aside to cool.
Whisk together yogurt, mayonnaise and mustard in a small bowl.
Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine.
Season with salt and pepper.
