Yogurt Potato Salad

Name: Yogurt Potato Salad Recipe
Yield: 8
Ingredients: 4 Potatoes diced; 3 Boiled Egg whites + 1 Boiled Egg diced; Half a yellow Pepper chopped; Half a Red Pepper chopped; 3 Celery Stalks chopped; Half an Onion chopped; 4 Tablespoons Dill Pickles chopped (optional); 2 Tablespoon Green Olives chopped (optional); 1 cup Plain Fat free Yogurt; ¼ Cup Spicy Mustard; 2 Teaspoons Paprika; 1 Teaspoon Dill; Salt & Pepper to Taste

(1)

Number of Servings: 8

Ingredients

4 Potatoes diced3 Boiled Egg whites + 1 Boiled Egg dicedHalf a yellow Pepper choppedHalf a Red Pepper chopped3 Celery Stalks choppedHalf an Onion chopped4 Tablespoons Dill Pickles chopped (optional)2 Tablespoon Green Olives chopped (optional)1 cup Plain Fat free Yogurt ¼ Cup Spicy Mustard2 Teaspoons Paprika1 Teaspoon DillSalt & Pepper to Taste

Directions

Blend all the ingredients together and store in the fridge to get cold. I add it after breakfast on the fourth of July and it was cold enough to eat at dinnertime with our other Bar-B-Que goodies.

Yeilds 8 1 Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user STACASW.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 130.8
Total Fat: 3.0 g
Cholesterol: 28.2 mg
Sodium: 607.9 mg
Total Carbs: 20.7 g
Dietary Fiber: 3.2 g
Protein: 5.7 g

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Member Reviews

BEANPODX2
This is a yummy option for lo-cal potato salad with a little zip! - 8/18/10