Low Fat Ranch Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces2 teaspoons kosher salt, divided1/4 cup plain 2% reduced-fat Greek yogurt $1/4 cup buttermilk1 tablespoon Dijon mustard1 tablespoon fresh lemon juice3/4 teaspoon freshly ground black pepper1/2 teaspoon honey1 garlic clove, minced1 cup chopped red bell pepper (about 1 medium)3/4 cup chopped celery1/2 cup finely chopped onion $1/2 cup chopped fresh flat-leaf parsley leaves1/4 cup chopped fresh chives2 tablespoons chopped fresh dill
Preparation
1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
2. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.
Serving Size: makes 8 1-cup servings
1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
2. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.
Serving Size: makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 113.4
- Total Fat: 0.8 g
- Cholesterol: 1.9 mg
- Sodium: 176.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
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