Directions:
- Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
- Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
- Dice the pickle, add it and the olives to the dressing mix.
- When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
- Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.64 Kcal (1095 kJ) | ||
| Calories from fat | 59.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 10% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 743.93mg | 31% | |
| Potassium | 612.45mg | 13% | |
| Total Carbs | 46.4g | 15% | |
| Sugars | 16.31g | 65% | |
| Dietary Fiber | 6.3g | 25% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 2.1mg | 12% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 97.78 Kcal (409 kJ) | ||
| Calories from fat | 22.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 10% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 278.03mg | 31% | |
| Potassium | 228.89mg | 13% | |
| Total Carbs | 17.34g | 15% | |
| Sugars | 6.09g | 65% | |
| Dietary Fiber | 2.35g | 25% | |
| Protein | 2.26g | 12% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.6mg | 58% | |
| Iron | 0.8mg | 12% | |
| Calcium | 29.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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