Ingredients
15 new potatoes (scrubbed and quartered)
2 tablespoons plain nonfat Greek yogurt
2 tablespoons vegetable oil
6 teaspoons yellow mustard (or Dijon mustard)
3 celery stalks (chopped)
2 scallions (whites and greens chopped)
1/2 cup fresh parsley leaves (chopped)
Steps
Put potatoes in a pot and cover with cold water.
Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
Drain and set aside to cool to room temperature.
While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
Add the yogurt mixture to the cooled potatoes and gently mix.
Stir in the celery, scallions, and parsley.
Serve right away or cover and refrigerate up to 2 days.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 210 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 131 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 66 mg |
| Iron | 2 mg |
| Potassium | 878 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Potato Salad. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.