nutritional information

Per 1-cup serving:

  • Calories: 134
  • Protein: 4 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 24 g
  • Cholesterol: <1 mg
  • Sodium: 182 mg
  • Fiber: 2 g
  • Sugar: 3 g
Gluten-Free

Updated Potato Salad

Updated Potato Salad

Serves 8

30 minutes or fewer

Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.
  • 2 lb. fingerling potatoes, cut into 1-inch pieces
  • ½ cup plain low-fat yogurt
  • ¼ cup whole-grain mustard
  • 2 tsp. olive oil
  • 1 small red bell pepper, diced (1 cup)
  • 3 celery stalks, diced (1 cup)
  • ½ small red onion, sliced (½ cup)

1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.

2. Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.

3. Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.

July/August 2011 p.61

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comments

Made this for supper using Yukon Gold potatoes. This turned out fantastic. I also added some sliced radishes that were sitting in the fridge.

Diane Propson - 2013-07-05 02:20:55

looks yummy- I'll make next weekend :)

megan - 2013-06-28 19:37:23

Party

Tee - 2013-05-08 14:58:24

The onions are a little to much but otherwise it's very good

Rhiannon Spaide - 2013-03-26 19:02:25

Loved this. Made it with Creole mustard for a kick. Deliiiiiicious!

Michelle - 2012-08-16 16:34:47

This salad was delicious!

Debbie - 2012-07-24 01:43:19

I love this site!!!!! Looks delicious! I'll try!

Camila - 2011-08-22 15:52:52

This is the best. I make it with soy or coconut milk yogurt to make it vegan. Big hit at my house

jill - 2011-10-22 15:24:16