Search
by Ingredient

Herbed Potato Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by happyzhangbo

.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

28 min

Ingredients

1 ½ 680.4
POUNDS G RED SKINNED POTATOES
scrubbed and cut into 1-inch pieces
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML SHERRY VINEGAR
or white-wine vinegar
1 1
X X BLACK PEPPER
freshly ground to taste *
¼ 59
CUP ML YOGURT, NON-FAT
plain
2 3E+1
TABLESPOONS ML MAYONNAISE, LIGHT
1 15
TABLESPOON ML DIJON MUSTARD
79
CUP ML CELERY
chopped
¼ 59
1 15
TABLESPOON ML PARSLEY LEAVES
chopped fresh
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 178 15% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 723mg 30%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 12g
Vitamin A 4% Vitamin C 19%
Calcium 11% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

Email this recipe