Potato Salad

Nutrition Information (per serving)

3 g
245 mg
19 g
2 g
8 (½ cup ea.)

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

  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.

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