Directions:
- Scrup potatoes, quarter and boil gently until tender, leaving skins on.
- Drain and pour into a bowl with cover.
- Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
- Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise-approximately 1/2 cup of each-along with salt, pepper and dill weed.
- Pour over potatoes, stir gently, cover and chill until ready to serve.
- Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
- NOTE: Use additional yogurt mixture if salad seems too dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.49 Kcal (756 kJ) | ||
| Calories from fat | 107.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 11.1mg | 4% | |
| Sodium | 122.19mg | 5% | |
| Potassium | 278.39mg | 6% | |
| Total Carbs | 15.86g | 5% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 160.97 Kcal (674 kJ) | ||
| Calories from fat | 95.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 18% | |
|---|---|---|---|
| Cholesterol | 9.9mg | 4% | |
| Sodium | 108.97mg | 5% | |
| Potassium | 248.27mg | 6% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 6.15g | 28% | |
| Dietary Fiber | 1.24g | 6% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 5.3mg | 10% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45.5mg | 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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