Dilly Potato Salad Recipe

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Curry, dill and Dijon mustard provide the tangy flavor in this creamy potato salad from Rosemarie Kondrk of Old Bridge, New Jersey.

This recipe is:

Diabetic Friendly

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Dilly Potato Salad Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8 Servings

10 25 35

Ingredients

2 pounds red potatoes
1 cup fat-free plain yogurt
3 tablespoons fat-free mayonnaise
1/4 cup thinly sliced green onions
1 teaspoon Dijon mustard
1 teaspoon dill weed
1/2 teaspoon curry powder
1/8 teaspoon pepper

Directions

Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain.
In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving. Yield: 8 servings.

Nutritional Analysis: One 2/3-cup serving equals 101 calories, trace fat (0 saturated fat), 1 mg cholesterol, 84 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Dilly Potato Salad in Quick Cooking July/August 1999, p14

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Dilly Potato Salad

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(1-1) of 1 reviews

Reviewed on Dec. 10, 2011 by bjsilve0

Very good. I left the jackets on the potatoes. I used 1 1/2 t. dill weed and add 1/4 t. salt and left out the curry powder because I do not like curry.