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Light Potato Salad Recipe
Light Potato Salad Recipe photo by Taste of Home

Light Potato Salad Recipe

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My husband and I are both from big families, so we're always getting together. The first time I served this nutritious salad, everyone loved it.—Sharon Thom, Lavina, Montana
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10 servings

Ingredients

  • 2 pounds unpeeled red potatoes, cooked and cubed (5 cups)
  • 1/2 cup chopped celery
  • 1/4 cup chopped dill pickle
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint
  • 2 tablespoons reduced-fat plain yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon ground mustard
  • 3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper

Nutritional Facts

One 1/2-cup serving equals 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 74 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Directions

  1. In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours. Yield: 10 servings.
Originally published as Light Potato Salad in Taste of Home June/July 1995, p44

Nutritional Facts

One 1/2-cup serving equals 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 74 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.

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