Preparation / Directions:
Excellent served as a buffet item or in a picnic lunch, this low calorie, low fat potato salad tastes even better the second day.
Cut the potatoes into 1/2" slices.
In a large bowl, whisk the yogurt, mayonnaise, mustards, vinegar, parsley and pepper. Add the potatoes and toss until coated. Cover and refrigerate until well chilled, at least 30 min.
Very good - seems to need a little something (not quite sure what).
Cal 185.7, Fat 0.6g, Carbs 39.1g, Dietary Fiber 2.9g Protein 7.2g, Sodium 323mg, CFF 2.7%