Zutaten für I Can T Believe It's Low Fat Creamy Potato Salad
- 2 lbs Red Potatoes
- Green Onion
- Diced Pimentos
- 1/4 cup Fat Free Mayonnaise
- 1/2 cup Plain Low Fat Yogurt
- Low Fat Sour Cream
- Sugar
- 2 tablespoons Prepared Mustard
- 2 tablespoons White Wine Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Celery Seed
- Garlic
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1/2 cup finely chopped celery
- 1/4 cup thinly sliced red onion
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Zubereitung von I Can T Believe It's Low Fat Creamy Potato Salad
- Boil 2 lbs Yukon Gold potatoes until tender (about 15-20 minutes). Drain and let cool slightly.
- While potatoes cook, whisk together 1/2 cup plain nonfat Greek yogurt, 1/4 cup light mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, 1 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
- Dice the cooled potatoes into bite-sized pieces and add them to the bowl with the yogurt mixture.
- Gently fold in 1/2 cup finely chopped celery and 1/4 cup thinly sliced red onion.
- Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Garnish with extra dill and chives before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
20g
Fat
3g
Carbs
10g
