Potato Salad
This creamy potato salad uses non-fat yogurt to create a satisfying twist on this classic dish.
Ingredients
- 4 medium potatoes, peeled (about 1 pound)
- 1 cup plain low-fat yogurt
- 1/4 cup light mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon black pepper
- 1 stalks celery, chopped
- 1/2 small onion, finely chopped
Equipment & Utensils
- Cutting board
- Large pot
- Colander
- Large bowl
- Plastic wrap
- Knife
- Fork
- Mixing spoon
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Place potatoes in a large pot. Add enough water to cover the potatoes.
- Put pot over high heat and boil under you can easily pierce potatoes with a fork, about 20-25 minutes.
- Drain potatoes and cool.
- While potatoes are cooling, combine the yogurt, mayonnaise, mustard, black pepper, and salt (if using) in a large bowl.
- Once the potatoes have cooled, cut them into bite-sized cubes. Add the potatoes, celery, and onion to the yogurt mixture, then stir to coat the potatoes.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour before serving.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
160
Total Fat
4g
Sodium
230mg
Total Carbohydrate
27g
Protein
6g
