Potato Salad
A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.
- 4 Servings
- $6.00 - $8.99
Potato Salad
A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.
- 4 Servings
- $6.00 - $8.99
Ingredients
- 15 new potatoes
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard
- 3 celery stalks
- 2 scallions
- 1/2 cup fresh parsley leaves
Steps
Put potatoes in a pot and cover with cold water.
Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
Drain and set aside to cool to room temperature.
While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
Add the yogurt mixture to the cooled potatoes and gently mix.
Stir in the celery, scallions, and parsley.
Serve right away or cover and refrigerate up to 2 days.
Ingredients
Serving Size: 1 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 210 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 5 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Minerals | |
| Calcium | 66 mg |
| Potassium | 878 mg |
| Sodium | 131 mg |
| Copper | 217 mcg |
| Iron | 2 mg |
| Magnesium | 52 mg |
| Phosphorus | 129 mg |
| Selenium | 4 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 44 mcg RAE |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 47 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 166 mcg |
| Folate | 51 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 27 mg |
Source:
- USDA Center for Nutrition Policy and Promotion