Creamy Potato Salad
8 to 10 new potatoes or small red-skinned potatoes
1 tsp. Salt (optional)
2 hard-cooked eggs, chopped (optional)
2 Scallions, sliced or chopped
2 stalks celery, chopped fine
1/4 C. chopped pickle or pickle relish
1/2 C. low-fat mayonnaise
1/2 C. low-fat plain yogurt
1 tbsp. Prepared mustard
1 tbsp. chopped fresh dill
1/4 teaspoon ground white, black or cayenne pepper
Lettuce leaves
Optional garnish: fresh dill sprigs
Scrub potatoes thoroughly; cut away eyes. Peel potatoes only if desired. In large pot, combine potatoes with enough water to cover and add salt if you like; bring to boil. Cook on high heat until tender, about 20 to 30 minutes (do not over cook); drain. When cool enough to handle, quarter potatoes.
While potatoes are still worm, combine them in large bowl with eggs, scallions, celery, and pickle.
In small bowl, blend mayonnaise, yogurt, mustard, chopped dill and pepper. Stir dressing into potato salad, Serve on lettuce leaves; garnish with dill springs. Serve chilled or at room temperature. Makes 6 servings.
Leaving the peel on your potatoes provides a great boost in vitamins, fiber and minerals.
Per Serving: 180 calories, 7 g. fat, 3 g. protein, 246 mg sodium, 1 mg cholesterol
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