Low Fat Potato Salad for 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 avg sized red potatoes1 hard boiled egg, roughly chopped1/2 Cup 0% Greek Yogurt (Fage or Chobani suggested)1/2 teaspoon apple cider vinegar, or to taste3/4 teaspoon Dijon mustard, or to taste1 green onion, finely choppedsalt and black pepper to taste1/2 teaspoon dried dill weed
1 Microwave potatoes on high for about 4 minutes or are cooked through but still firm (alternative: boil in water for about 40 minutes). Let cool, and cut the potatoes into chunks. Set the potatoes aside.
2 In a bowl, stir together the yogurt, apple cider vinegar, Dijon mustard, onion and salt and pepper until well mixed.
3 Sprinkle dill into bowl and add potato and egg, mix lightly. Cover and refrigerate the salad for at least 30 minutes (overnight is best). Serve cold.
Serving Size: makes approx two 3/4 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LAETU5.
2 In a bowl, stir together the yogurt, apple cider vinegar, Dijon mustard, onion and salt and pepper until well mixed.
3 Sprinkle dill into bowl and add potato and egg, mix lightly. Cover and refrigerate the salad for at least 30 minutes (overnight is best). Serve cold.
Serving Size: makes approx two 3/4 cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LAETU5.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 2.9 g
- Cholesterol: 106.0 mg
- Sodium: 106.1 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.9 g
- Protein: 11.3 g
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