Creamy Potato Salad
Yield
4 servingsPrep
30 minCook
25 minReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
cubed and cooked |
|
| ½ | pound |
broccoli florets
cut into bite sized pieces |
|
| 1/2-3/4 | cup |
corn
frozen |
|
| 1/2-3/4 | cups |
green peas
frozen |
|
| ½ | each |
onions
thinly sliced |
|
| 1 | x |
dill weed
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Dressing | |||
| 2 | cups |
yogurt, non-fat
|
|
| ¼ | cup |
prepared mustard
optional |
|
| 1 | x |
rice vinegar
to thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
cubed and cooked |
|
| 226.8 | g |
broccoli florets
cut into bite sized pieces |
|
|
corn
frozen |
|
||
|
green peas
frozen |
|
||
| 0.5 | each |
onions
thinly sliced |
|
| 1 | x |
dill weed
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Dressing | |||
| 473 | ml |
yogurt, non-fat
|
|
| 59 | ml |
prepared mustard
optional |
|
| 1 | x |
rice vinegar
to thin |
*
|
Directions
Add dressing, as much as you like.
Mix and chill.
If you don't like broccoli, then use green beans or carrots or whatever you prefer.
