Potato Salad


It’s a great time to try new varieties of potatoes which are being harvested now.  And since it is still summer, we can still have picnics and eat  potato salad.


Potato Salad

Serves 6
1 1/2  pounds  small white potatoes

2  hard boiled  eggs
1/2 cup 
plain lowfat yogurt
1/2 cup 
1 tablespoon  dijon mustard
1  tablespoon  balsamic vinegar
1/2  red bell pepper — seeded and
1/2  cup 
celery — diced
1/2  cup 
red onion — chopped
1  dill pickle — finely chopped
2  tablespoons  chopped fresh dill

Cook potatoes in a pot of boiling water until
tender.  Drain, cool, cut into bite-sized
pieces.  Chop eggs.  In a small bowl mix yogurt, mayonnaise,
mustard and balsamic vinegar.  In a large
bowl, combine potatoes, eggs, bell pepper, celery, onion, pickle, dill and
mayonnaise mixture.


Combine well, season with salt and pepper and serve.

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