Red Potato Salad
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
What goes in
- 1 cupyogurt, plain fat-free
- ¼ cupmayonnaise, low-fat
- 14.8 mlyellow mustard
- 4red potatoes
- ½ cupcelery, chopped
- ¼ cuponion, finely chopped
- 2½ mlsalt
- 1.2 mlpepper
How to cook it
- To prepare sauce, combine yogurt, mayonnaise and mustard in a small bowl. Mix well and refrigerate.
- Wash potatoes and place in pot. Cover with water about 1 inch above potatoes.
- Bring water and potatoes to a boil and simmer until potatoes are fork tender.
- Drain potatoes and set aside to cool.
- When potatoes are cooled, cut into bite-sized cubes. Place cut potatoes into large bowl.
- Add celery, onions, salt, and pepper to potatoes. Top with sauce and mix well.
- Garnish with parsley and enjoy.
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