Artichoke Potato Salad
- Number of Servings: 6
Ingredients
1 TBSP salt1/2 tsp salt1 lb red potatoes1 12 oz bag TJ frozen artichoke hearts1 cup frozen petite peas1 cup celery, sliced1/4 cup chopped onion2 TBSP parsley, chopped1/4 cup Best Foods Red Fat Mayo with Olive Oil1/4 cup 0% Fage Greek Yogurt1 teaspoon tarragon, minced2 cloves garlic, minced1 TBSP lemon juice1 tsp dijon mustard1/4 tsp gr black pepper
Add 1 TBSP salt and potatoes to boiling water. Simmer 25-30 min. Drain, cool.
Peel potatoes (optional), cut into 1 inch cubes. Gently toss together potatoes, artichoke hearts (defrosted), peas (defrosted), celery, onion, parsley.
Separately, mix mayo, yogurt, tarragon, garlic, lemon juice, mustard, pepper, 1/2 tsp salt. Pour dressing over potatoes and toss to coat evenly.
Chill several hours or overnight. Before serving, if needed to moisten salad, add up to 2 TBSP nonfat milk (optional). Taste and adjust seasonings as necessary.
Serving Size: Makes 6x 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CATHALA.
Peel potatoes (optional), cut into 1 inch cubes. Gently toss together potatoes, artichoke hearts (defrosted), peas (defrosted), celery, onion, parsley.
Separately, mix mayo, yogurt, tarragon, garlic, lemon juice, mustard, pepper, 1/2 tsp salt. Pour dressing over potatoes and toss to coat evenly.
Chill several hours or overnight. Before serving, if needed to moisten salad, add up to 2 TBSP nonfat milk (optional). Taste and adjust seasonings as necessary.
Serving Size: Makes 6x 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CATHALA.
Nutritional Info Amount Per Serving
- Calories: 135.6
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 196.3 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.5 g
- Protein: 6.0 g
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