점심쉬움

Potato Salad

Name: Potato Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 15 new potatoes, quartered; 2 tablespoons plain nonfat Greek yogurt; 2 tablespoons vegetable oil; 6 teaspoons yellow mustard; 3 celery stalks, chopped; 2 scallions, whites and greens, chopped; 1/2 cup fresh parsley leaves, chopped

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.

55 min4 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 cup

292

칼로리

단백질

51g

탄수화물

지방

식이섬유

당류

126mg

나트륨

포화지방 1 g · 콜레스테롤 0 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

출처: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion

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