Potato Salad

  • 4Servings
  • 110 Calories
  • 0:15Prep Time
  • 4Servings
  • 110Cals
  • 0:15Prep

Ingredients

  1. 1 lbs. Yukon gold potatoes, peeled cut into 3/4 inch cubes
  2. 1/3 Cup Dannon® Plain Non-Fat Yogurt
  3. 1 Tablespoon low-fat mayonnaise
  4. 1 Tablespoon spicy brown mustard
  5. 1/4 Cup onion, minced
  6. 1/4 Cup celery, minced
  7. 1/4 Cup red bell pepper, minced
  8. 1 Tablespoon fresh parsley or 1/2 Teaspoon dried parsley, optional
  9. 1/2 Teaspoon salt
  10. 1/8 Teaspoon pepper


Directions

  1. Place potatoes in medium sauce pot add water to cover
    1 inch above potatoes. Bring to a boil, slower and simmer. Cook until tender approximately 7 minutes. Optional, add 1/2 tablespoon of salt to the water.
  2. Drain potatoes, place in large bowl and chill for 30 minutes in refrigerator.
  3. Combine yogurt, mayonnaise, and mustard in a large bowl.
  4. Add onion, celery, red pepper, parsley, salt and pepper.
  5. Stir in chilled potatoes, refrigerate until ready to serve.


RECIPES

  • Breakfast
  • Dinner
  • Smoothie
  • Sides
  • Dessert
  • Kosher for Passover
  • All