Slim Potato Salad Recipe

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

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.