Potato Salad
A creamy yogurt, olive oil, and mustard sauce is tossed with tender potatoes and celery then topped with scallions and parsley to make up this favorite classic side dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
292
Calories
6g
Protein
51g
Carbs
8g
Fat
5g
Fiber
5g
Sugar
126mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
new potatoes, quartered
15
plain nonfat Greek yogurt
2 tablespoons
vegetable oil
2 tablespoons
yellow mustard
6 teaspoons · or Dijon mustard
celery stalks, chopped
3
scallions, whites and greens, chopped
2
fresh parsley leaves, chopped
1/2 cup
Instructions
- 1
Place potatoes in a pot and cover with cold water.
- 2
Bring to a boil over high heat and cook until potatoes are tender.
- 3
Drain and set aside to cool to room temperature.
- 4
While potatoes are cooling, mix the yogurt, olive oil, and mustard in a small bowl.
- 5
Add the yogurt mixture to the cooled potatoes and mix gently.
- 6
Stir in the celery, scallions, and parsley.
- 7
Serve right away or cover and refrigerate up to 2 days.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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