Potato Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
85
protein 
3 g
sodium 
245 mg
carbohydrates 
19 g
fat 
Trace
fiber  
2 g
cholesterol 
Trace
Servings 
8 (½ cup ea.)
Ingredients 

3 cups diced baby red potatoes, cut into ½ inch cubes
½ cup nonfat yogurt
¼ cup fat-free mayonnaise
½ Tbsp white wine vinegar
1 tsp minced parsley
¾ cup minced celery
½ cup finely chopped green onions
¼ cup diced red bell pepper
Pinch celery seed
Pinch black pepper
Pinch salt
2 Tbsp sweet pickle relish

Instructions 
  1. Place potatoes in medium pan with enough water to steam. Cover and steam until tender but not mushy, about 20 minutes. Drain and cool.
  2. In large bowl, combine yogurt, mayonnaise, vinegar, and mustard and blend well.
  3. Add parsley, celery, green onions, bell peppers, seasonings and relish.
  4. Add potatoes to dressing and mix well.
  5. Store in covered bowl in refrigerator.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.