Old-Fashioned Potato Salad
2 cups diced potatoes, cooked
1/2 cup finely chopped onion
1/4 cup finely cut celery
1 dill pickle, finely chopped
1/2 cup fat-free plain yogurt
1 tbsp. Dijon mustard
3/4 tsp. no-oil herb or Italian seasoning
Combine the first 4 ingredients in a bowl. In a small bowl combine the remaining ingredients. Add to the vegetables and mix carefully. Cover and refrigerate for several hrs. to allow the flavors to blend.
Makes 6 (1/2 cup) servings.
Per serving: 66 cal , 0.3 g fat , 0.1g sat fat , 0.4 mg chol , 86 mg sod, 13.6 g carb , 1.3 g fib , 2.6289 g prot , mg pot
Exchanges: 1/4 starch , 1/2 vegetable
Points: 1
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