Low Fat Potato Salad
- Number of Servings: 16
Ingredients
8 red potatoes, boiled, with skin2 T. Italian Dressing1 cup nonfat plain yogurt1 T. Mayonnaise1 T. dill weed1 t. kosher salt(optional minced garlic)2 T. flat parsley, chopped coarsely1/2 c. celery, diced1/4 c. red onion, diced1/4 c. red bell pepper, dicedblack pepper to taste
Night before: After potatoes are boiled, while they are still warm, cut into large bite-sized chunks. Leave skins on unless they are falling away. Drizzle Italian dressing onto potatoes and toss. Chill several hours or overnight. Drain yogurt by letting the whey seep out through a cheese-cloth lined sieve. When drained, it will resemble soft cream cheese.
Next day: Mix drained yogurt, mayonnaise, dill weed and salt. (You can add garlic if you'd like). Add parsley, celery, red onion, and bell pepper to potatoes. Add yogurt dressing and toss. Add pepper (and salt, if desired) to taste.
Makes 16-20 half-cup servings (depending on size of potatoes).
Number of Servings: 16
Recipe submitted by SparkPeople user CWINKLER26.
Next day: Mix drained yogurt, mayonnaise, dill weed and salt. (You can add garlic if you'd like). Add parsley, celery, red onion, and bell pepper to potatoes. Add yogurt dressing and toss. Add pepper (and salt, if desired) to taste.
Makes 16-20 half-cup servings (depending on size of potatoes).
Number of Servings: 16
Recipe submitted by SparkPeople user CWINKLER26.
Nutritional Info Amount Per Serving
- Calories: 91.6
- Total Fat: 1.6 g
- Cholesterol: 0.3 mg
- Sodium: 180.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.7 g
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