Potato salad is cut down to the bare minimum of calories and fat, yet still tastes delicious. The key is in using low-fat yogurt and mayonnaise, along with flavor boosters of rice vinegar, mustard, chives, and tarragon.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 3 pounds small red new potatoes
- 2 Tablespoons seasoned rice vinegar
- Salt and fresh-ground black pepper, to taste
- 2 Tablespoons plain low-fat yogurt
- 1 Tablespoon reduced-fat mayonnaise
- 1-1/2 teaspoons honey mustard
- 1 Tablespoon minced fresh chives
- 1 Tablespoon minced fresh tarragon
Preparation:
Cook potatoes in large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with tip of a sharp knife. Drain.
When they are cool enough to handle but still hot, cut in half and place in a large nonreactive bowl. Toss with rice vinegar, salt, and pepper. Set aside to cool.
Mix yogurt, mayonnaise, and mustard in a small nonreactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill potato salad until serving time.
Yield: 8 servings
Per serving: 156 calories, 3 grams protein, 0.88 grams fat, 35 grams carbohydrates, 0.86 milligrams cholesterol, 19 milligrams sodium, 5 percent calories from fat.
Recipe Source: Pat Dailey, Chicago, Illinois
Reprinted with permission.
When they are cool enough to handle but still hot, cut in half and place in a large nonreactive bowl. Toss with rice vinegar, salt, and pepper. Set aside to cool.
Mix yogurt, mayonnaise, and mustard in a small nonreactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill potato salad until serving time.
Yield: 8 servings
Per serving: 156 calories, 3 grams protein, 0.88 grams fat, 35 grams carbohydrates, 0.86 milligrams cholesterol, 19 milligrams sodium, 5 percent calories from fat.
Recipe Source: Pat Dailey, Chicago, Illinois
Reprinted with permission.
