Potato Salad

30 мин · Порций: 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

Что нужно

• 15new potatoes
• 29.6 млplain nonfat Greek yogurt
• 29.6 млvegetable oil
• 29.6 млyellow mustard
• 3celery stalks
• 2scallions
• ½ стак.fresh parsley leaves

Как готовить

1. Put potatoes in a pot and cover with cold water.
2. Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
3. Drain and set aside to cool to room temperature.
4. While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
5. Add the yogurt mixture to the cooled potatoes and gently mix.
6. Stir in the celery, scallions, and parsley.
7. Serve right away or cover and refrigerate up to 2 days.

Другие рецепты Kubbord