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Potato Salad Re-Mix!

Potato Salad Re-Mix!

Ingredients
  • 2 pounds unpeeled red potatoes
  • 1 cup (8 oz) plain lowfat yogurt (Greek or regular)
  • 2 tablespoons mayonnaise
  • 1 tablespoon vinegar (or substitute dill pickle juice)
  • 1 tablespoon dijon mustard
  • 1/2 Sweet Onion, diced
  • 2 ribs celery, diced (1/2 cup)
  • 1-1/2 tablespoons chopped fresh dill* (or 1-1/2 teaspoons dried dill)
  • 1 tablespoon chopped fresh Italian parsley* (or 1 teaspoon dried parsley)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon ground black pepper
Directions
Scrub and remove any bad spots from potatoes. Leave the skin on. Steam or boil whole potatoes until fork tender in center. Let cool. Chop into 3/4" to 1" pieces. Set aside.

In large bowl, combine remaining ingredients, stirring until mixed. Add potatoes and stir to combine. Cover and chill at least 4 hours. Best if chilled overnight. 

After the chill time, if creamier consistency is desired you may stir in milk or more yogurt a tablespoon at a time.

Makes 6 cups of potato salad.

Nutritional Data for a 3/4 cup serving: 123 calories, 1.9g fat, 232mg sodium, 22.4g carbs, 2.4g fiber, 3.9g sugars, 4.3g protein
Adapted from Cooking Light
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