Ingredients
1 cup yogurt
plain fat-free
1/4 cup mayonnaise
low-fat
1 tablespoon yellow mustard
4 medium red potatoes (about 1 pound)
1/2 cup celery
chopped
1/4 cup onion
finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Steps
To prepare sauce, combine yogurt, mayonnaise and mustard in a small bowl. Mix well and refrigerate.
Wash potatoes and place in pot. Cover with water about 1 inch above potatoes.
Bring water and potatoes to a boil and simmer until potatoes are fork tender.
Drain potatoes and set aside to cool.
When potatoes are cooled, cut into bite-sized cubes. Place cut potatoes into large bowl.
Add celery, onions, salt, and pepper to potatoes. Top with sauce and mix well.
Garnish with parsley and enjoy.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 236 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 488 mg |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Total Sugars | 9 g |
| Added Sugars included | 1 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 151 mg |
| Iron | 2 mg |
| Potassium | 1184 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Red Potato Salad. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.