Potato Salad

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Potato Salad

A little twist on this American classic helps to lower the saturated fat from dairy and boost the heart health benefits by adding extra virgin olive oil.
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Course: Sides
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 1035kcal

Equipment

  • Stove

Ingredients

  • 2 lbs Red potatoes
  • 1 tsp Salt
  • ¾ cup Plain yogurt fat-free
  • 2 tsp Yellow mustard
  • 2 tbsp Extra virgin olive oil
  • ½ cup Green onions finely chopped
  • ¼ cup Celery chopped
  • 3 tbsp Parsley
  • 2 tsp Tarragon
  • ½ tsp Black pepper
  • ½ tsp Paprika

Instructions

  • Place potatoes in a large pot and cover with water.
  • Bring to a boil and cook until potatoes are tender (15-20 minutes).
  • Drain and let stand until cool and then cube.
  • In a bowl, mix all the other ingredients except paprika.
  • Mix in the cubed potato chunks.
  • Once it is thoroughly mixed, sprinkle paprika over the top and enjoy!

Nutrition

Calories: 1035kcal | Carbohydrates: 160g | Protein: 26g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 2724mg | Potassium: 4716mg | Fiber: 18g | Sugar: 22g | Vitamin A: 2435IU | Vitamin C: 103.5mg | Calcium: 388mg | Iron: 8.7mg

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