Ingredients
1/4 tablespoon salt
5 small potatoes (1 pound)
radish (1/2 sliced
optional)
1/2 teaspoon basil (dried)
1/4 teaspoon thyme (dried)
1/4 teaspoon onion powder
3 tablespoons yogurt
non-fat plain
1 tablespoon mayonnaise
reduced calorie
1 1/2 teaspoons prepared mustard
1/2 teaspoon garlic (chopped)
Steps
Wash hands with soap and water.
Scrub potatoes and cut into cubes.
Place in medium saucepan and cover with water. Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until potatoes are done. Drain.
Mix dressing ingredients.
Combine hot potatoes, dressing, radishes, basil, thyme, and onion powder. Serve hot or cold.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 182 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 511 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 56 mg |
| Iron | 2 mg |
| Potassium | 936 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Herb Potato Salad. Recipe source: University of Nebraska Recipe Collection Staff from the University of Nebraska-Lincoln Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.