Low Fat Ranch Potato Salad

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Low Fat Ranch Potato Salad calories by ingredient

Introduction

You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold. You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 8

Ingredients

2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces

2 teaspoons kosher salt, divided

1/4 cup plain 2% reduced-fat Greek yogurt $

1/4 cup buttermilk

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

3/4 teaspoon freshly ground black pepper

1/2 teaspoon honey

1 garlic clove, minced

1 cup chopped red bell pepper (about 1 medium)

3/4 cup chopped celery

1/2 cup finely chopped onion $

1/2 cup chopped fresh flat-leaf parsley leaves

1/4 cup chopped fresh chives

2 tablespoons chopped fresh dill

Directions

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