Herb Potato Salad

25 min · Serves 4

Based on a recipe from University of Nebraska Recipe Collection Staff from the University of Nebraska-Lincoln Cooperative Extension, via USDA MyPlate Kitchen

What goes in

• 3.7 mlsalt
• 1 lbsmall potatoes
• ½radish (optional)
• 2½ mldried basil
• 1.2 mldried thyme
• 1.2 mlonion powder
• 44.4 mlnon-fat plain yogurt
• 14.8 mlreduced calorie mayonnaise
• 7.4 mlprepared mustard
• 2½ mlchopped garlic

How to cook it

1. Scrub the potatoes clean and slice them into uniform cubes.
2. Put the potato cubes into a medium pot and add enough water to cover them.
3. Bring the water to a boil, then cover the pot and lower the heat to a simmer.
4. Cook for 12 minutes or until the potatoes are tender, then drain the water.
5. Whisk together the yogurt, mayonnaise, mustard, and garlic in a small bowl to make the dressing.
6. Toss the warm potatoes with the dressing, radishes, basil, thyme, and onion powder, then serve immediately or chill before eating.

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