Mom’s Tangy Potato Salad
TOTAL TIME: Prep: 25 min. Cook: 20 min. + chilling
YIELD: 9 servings.
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
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2 pounds red potatoes, cubed
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2 hard-boiled large eggs, chopped
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1 small onion, chopped
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1 celery rib, chopped
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1/4 cup reduced-fat mayonnaise
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1/4 cup reduced-fat plain yogurt
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2 tablespoons cider vinegar
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2 tablespoons olive oil
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1 teaspoon reduced-sodium soy sauce
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1/2 teaspoon salt
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1/4 teaspoon celery seed
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1/4 teaspoon dried basil
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1/4 teaspoon dried oregano
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Dash garlic powder
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Dash ground mustard
Directions
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1.
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.
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2.
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.
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