Potato Salad
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Serves4 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 15 small red potatoes, quartered
- 2 tablespoons yogurt, Greek, plain, non-fat
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard
- 3 stalks celery, chopped
- 2 green onions, sliced
- 1/2 cup parsley, chopped
Directions
- 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.
Recipe Tips
Keeps up to 2 days in the refrigerator.
Nutrition Facts
Potato Salad
Amount Per Serving (1 cup eachg)
Calories 540
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 182mg
8%
Potassium 2991mg
85%
Total Carbohydrates 104g
35%
Dietary Fiber 11g
44%
Sugars 9g
Protein 13g
26%
Vitamin A
18%
Vitamin C
131%
Vitamin D0%
Calcium
7%
Iron
25%
* Percent Daily Values are based on a 2000 calorie diet.
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