PICNIC POTATO SALAD

Course : Salads
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1/2 Cup plain lowfat yogurt
1/2 Cup low-fat mayonnaise-type salad dressing
1 tablespoons vinegar
1 teaspoon salt
1 teaspoon chopped fresh parsley
2 teaspoon prepared mustard
1 clove garlic minced
1/8 teaspoon fresh ground black pepper
6 Cup potatoes peeled, cooked and diced
1 Cup celery coarsely chopped
1/2 Cup radishes sliced
1/4 Cup green onions including tops, sliced
 

Preparation / Directions:

Combine yogurt, salad dressing, vinegar, salt, parsley, mustard, garlic, and pepper in large mixing bowl. Add vegetables; mix well. Refrigerate until serving time. VARIATION: Cauliflower Salad -- omit radishes and potatoes and substitute 6 c. diced, cooked cauliflower (app. 1 large head).

 

Nutritional Information:

157 Calories (kcal); 4g Total Fat; (17% calories from fat); 10g Protein; 29g Carbohydrate; 7mg Cholesterol; 2630mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes