Hope you’re having a good weekend. I’m cheating a little today. I’ve got the ingredients for this potato salad, but I haven’t made it yet. I’m saving it for Monday. But, I figure, how can it turn out badly?
So, for this recipe, which is an updated version of the higher calorie classic, I hoping we can all test it out together. Feel free to post a comment or two, letting everyone know how it turned out.
Potato Salad
serves 6-8
2 lb. fingerling potatoes, cut into 1 inch pieces
1/2 cup plain low-fat yogurt
1/4 cup whole-grain mustard
2 tb. olive oil
1 small red pepper, diced (about a cup)
2 celery stalks, diced (1 cup)
1 small red onion, sliced (1/2 cup)
Place potatoes in a large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5-6 minutes, or until potatoes are tender, but not soft.
Whisk together yogurt, mustard, and olive oil in large bowl. Stir in red pepper, celery and onion.
Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired. Serve either slightly warm or chilled.
