Servings | 6 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 20 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Potatoes; Yogurt |
Category | Dairy; Vegetables |
Meal | Lunch; Dinner |
Type | Side Dish |
Subtype | Salad |
Cuisine | American |
Cook Method | Steaming |
Diet |
1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 cloves garlic, minced
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon mayonnaise (optional)
Freshly ground black pepper
2 pounds red potatoes, diced
4 stalks celery, diced
3 tablespoons fresh parsley, chopped
Mix the vinegar, garlic, salt, mustard, olive oil, yogurt, and mayonnaise in a large bowl.
In a separate bowl, cover the onion with boiling water, drain immediately, rinse with cold water and add to the dressing bowl.
Steam the potatoes for 10-15 minutes or until tender. Remove from the heat, toss with the dressing and onion, and season with the salt and pepper.
Add the celery and parsley and toss to coat. Chill for one hour or more before serving.
Calories: 214 cal
Total fat: 10g
Saturated fat: 2g
Cholesterol: 2mg
Sodium: 81mg
Carbohydrate: 29g
Fiber: 4g
Protein: 4g