Green Goddess Potato Salad
A lively mix of mayo and yogurt with fresh herbs and lemon takes potatoes from ho-hum to yum! 3 lbs. medium red potatoes, quartered 3/4 cup mayonnaise 1/2 cup plain low-fat yogurt 2 Tbs. cream-style horseradish 2 Tbs. white vinegar 1 Tbs. grated lemon zest 1/2 tsp. salt 1/4 tsp. pepper 4 scallions, thinly sliced 3 ribs celery,
thinly sliced 1/4 cup chopped fresh parsley 1/4 cup chopped fresh tarragon
● In pot, combine potatoes with enough salted water to cover; over high heat, bring to boil. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water. Cool.
In large bowl, combine mayonnaise, yogurt, horseradish, vinegar, zest, salt and pepper. Add potatoes, scallions, celery, parsley and tarragon; toss until coated. Serve immediately or cover and refrigerate until ready to serve. Servings: 8 Calories: 272 Protein: 4 g. Fat: 16 g. (2 g. sat.) Chol.: 8 mg. Carbs.: 30 g. Sodium: 447 mg. Fiber: 3 g. Sugar: 4 g. Kitchen time: 20 minutes. Total time: 1 hour, 40 minutes.