Bernadette's low fat potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 serving Yukon Gold Potatoe (by SGORDON5) 4 tbsp Hellman's Light Mayonaise .125 cup Great Value Greek Plain Nonfat yogurt 1cup/227g=1 serv 1 tbsp Bragg Apple Cider Vinegar 1 tsp Tarragon, ground 1 tsp Dill weed, dried .13 tsp Granulated Sugar
1. Place scrubbed potatoes in a pot of cold water and cook until potatoes are fork tender.
2. Mix yogurt, mayonnaise, apple cider vinegar, dill, tarragon in a bowl. Add a pinch of sugar and salt and pepper to taste.
3. Dice cooled potatoes and mix thoroughly in the mayonnaise mixture. Refrigerate for a few hours to allow flavors to develop.
Serving Size: one-fourth of the salad
Number of Servings: 4
Recipe submitted by SparkPeople user BPARASOLLE.
2. Mix yogurt, mayonnaise, apple cider vinegar, dill, tarragon in a bowl. Add a pinch of sugar and salt and pepper to taste.
3. Dice cooled potatoes and mix thoroughly in the mayonnaise mixture. Refrigerate for a few hours to allow flavors to develop.
Serving Size: one-fourth of the salad
Number of Servings: 4
Recipe submitted by SparkPeople user BPARASOLLE.
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 4.5 g
- Cholesterol: 0.3 mg
- Sodium: 123.1 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.8 g
- Protein: 3.9 g
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