Potato Salad
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
What goes in
- 15new potatoes
- 29.6 mlplain nonfat Greek yogurt
- 29.6 mlvegetable oil
- 29.6 mlyellow mustard
- 3celery stalks
- 2scallions
- ½ cupfresh parsley leaves
How to cook it
- 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.
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