Power Potato Salad
POWER POTATO SALAD
- 2 lbs red potatoes, cut into ¾-inch chunks
- salt to taste
- 3/4 cup fat free plain yogurt
- 2 tsp Dijon mustard (optional)
- 1 tbsp extra virgin olive oil
- 2/3 cup finely chopped whole green onions
- 3 tbsp finely chopped flat leaf parsley
- 1/2 tbsp finely chopped fresh tarragon
- Place the potatoes in a large pot. Add enough cold water to exceed the top of the potatoes by 2 inches. Place the pot over high heat and add one teaspoon of the salt. Bring the water to a boil and cook them uncovered until they are just tender through approximately 20-25 minutes. Drain the potatoes in a colander and allow them to cool.
- Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining ¼ teaspoon salt and stir them until combined.
- Transfer the potatoes to a large bowl and pour the dressing over them. Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. Season to taste with additional salt and pepper. Refrigerate for at least one hour or up to 1 day
Devin Says: I always slightly mash some of the potatoes in my potato salads to give it a creamier texture, thus requiring less mayonnaise. Larger chunks of whole potatoes seem drier and require more added fat and calories to be added for a similar result. Recipe courtesy of “Healthy Decadence with Devin Alexander” on Fit TV Photo Credit: Lisa Cohen Originally posted on www.devinalexander.com
Serving: 1gSodium: 267mgCholesterol: 3mgCalories: 157kcalSaturated Fat: 1gFat: 3gProtein: 4gCarbohydrates: 28g
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