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Traditional potato salad tastes great but it's loaded down with calories. In this recipe, the fat has been pared down and the flavour is pumped so it is picnic perfect.
Ingredients:
- 2 lb. red-skinned potatoes, scrubbed and cut into pieces
- 4 large stalks celery, chopped
- 1/4 cup each snipped fresh chives, chopped fresh parsley and mint
- 3/4 cup low-fat plain yogurt
- 1/4 cup light mayonnaise
- 1 Tbsp. Dijon mustard
- 1 tsp. liquid honey
- 1/4 tsp. pepper
- Chives, parsley or mint sprigs
Directions:
In a large saucepan, combine potatoes with enough lightly salted water to cover them. Bring to a boil over high heat. Reduce heat to medium-low, simmer, covered 8 to 10 minutes, until potatoes are just tender but not broken up.
Drain well. Return potatoes to saucepan, place over low heat to dry out slightly, shaking saucepan to prevent potatoes from sticking
Transfer potatoes to large bowl, let cool completely; add celery and herbs to potatoes, toss gently
In a small bowl, whisk together yogurt, mayonnaise, mustard, honey and pepper.
Pour yogurt mixture over potatoes; toss gently until well combined.
Garnish with chives, parsley or mint sprigs before serving.
Makes 6 servings
By Darlene in Mississauga
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