Directions:
- Scrub potatoes well. Boil in just enough water to cover, until just tender; 15 minutes.
- Drain well and cool.
- Cut into halves or quarters. Place in a large bowl.
- Sprinkle with vinegar and toss to combine. Let stand 10 minutes, tossing a few times.
- Add celery, scallions and parsley.
- In a small bowl, mix together yogurt, mayonnaise, dry mustard and salt. Add potatoes and toss to coat well.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.24 Kcal (717 kJ) | ||
| Calories from fat | 130.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 22% | |
|---|---|---|---|
| Cholesterol | 10.41mg | 3% | |
| Sodium | 308.68mg | 13% | |
| Potassium | 202.7mg | 4% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 178.39 Kcal (747 kJ) | ||
| Calories from fat | 135.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 22% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 3% | |
| Sodium | 321.56mg | 13% | |
| Potassium | 211.16mg | 4% | |
| Total Carbs | 8.97g | 3% | |
| Sugars | 3.22g | 12% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 49.6mg | 5% | |
* 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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