Mom’s Tangy Potato Salad

Name: Mom's Tangy Potato Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 9 servings.
Ingredients: 2 pounds red potatoes, cubed; 2 hard-boiled large eggs, chopped; 1 small onion, chopped; 1 celery rib, chopped; 1/4 cup reduced-fat mayonnaise; 1/4 cup reduced-fat plain yogurt; 2 tablespoons cider vinegar; 2 tablespoons olive oil; 1 teaspoon reduced-sodium soy sauce; 1/2 teaspoon salt; 1/4 teaspoon celery seed; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; Dash garlic powder; Dash ground mustard

This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska

Ingredients

2 pounds red potatoes, cubed
2 hard-boiled large eggs, chopped
1 small onion, chopped
1 celery rib, chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash ground mustard

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

Nutrition Facts

3/4 cup: 148 calories, 7g fat (1g saturated fat), 50mg cholesterol, 235mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Mom's Potato Salad in Healthy Cooking June/July 2012