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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Curry, dill and Dijon mustard provide the tangy flavor in this creamy potato salad from Rosemarie Kondrk of Old Bridge, New Jersey. Ingredients:
2 pounds red potatoes |
1 cup fat-free plain yogurt |
3 tablespoons fat-free mayonnaise |
1/4 cup thinly sliced green onions |
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. Cook until tender, about 25-30 minutes; drain.
2. In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving. Yield: 8 servings.
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