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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a creamy potato salad that gets its tangy flavor from curry, dill, and Dijon mustard. It's also healthier than most. 'Tis the season for barbecues, so I had to share! It came in an insert with my Quick Cooking magazine. If you use the soy yogurt it's dairy-free. Ingredients:
2 lbs red potatoes |
1 cup nonfat yogurt or 1 cup soy yogurt |
3 tablespoons fat-free mayonnaise |
1/4 cup thinly sliced green onion |
1 teaspoon dijon mustard |
1 teaspoon dill weed |
1/2 teaspoon curry powder |
1/8 teaspoon pepper |
Directions:
1. Place the potatoes in a large saucepan and cover with water; cover and bring to a boil.
2. Cook until tender, about 25-30 minutes; drain.
3. In a large bowl, combine the remaining ingredients.
4. Thinly slice potatoes; add to yogurt mixture and toss gently until coated.
5. Refrigerate until serving.
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