Potato Salad
A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.
contains dairy
Ingredients
US
Metric
- 15 new potatoes (scrubbed and quartered)
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard (or Dijon mustard)
- 3 celery stalks (chopped)
- 2 scallions (whites and greens chopped)
- 1/2 cup fresh parsley leaves (chopped)
Make it lactose-friendly
- 2 tablespoons plain nonfat Greek yogurt → lactose-free or coconut yogurt
Steps
- Put potatoes in a pot and cover with cold water.
- Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
- Drain and set aside to cool to room temperature.
- While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
- Add the yogurt mixture to the cooled potatoes and gently mix.
- Stir in the celery, scallions, and parsley.
- Serve right away or cover and refrigerate up to 2 days.
Nutrition (per serving)
| Calories | 210 |
|---|---|
| Protein | 5.0 g |
| Fat | 7.0 g |
| Carbs | 33.0 g |
| Fiber | 5.0 g |
| Sodium | 131 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)