Potato Vegetable Salad
(makes 6 servings)
| 2 | pounds (960 g) red potatoes, unpeeled, scrubbed |
| 2 | scallions, chopped |
| 3/4 | pound (360 g) green beans, sliced into 1 inch pieces |
| 1 | 1/2-pound( 240 g) red bell pepper, seeded, deveined and diced |
| 1/4 | cup(60 ml) nonfat plain yogurt |
| 1/4 | cup ( 60 ml) nonfat mayonnaise |
| 1/4 | cup( 60 ml) nonfat sour cream |
| 1 1/2 | tablespoons (22.5 ml) Dijon mustard |
| 1/2 | teaspoon (2.5 ml) prepared horseradish |
| 3 | tablespoons (45 ml) fresh lemon juice |
| 1/4 | cup (15 g) fresh basil, chopped, plus extra basil for garnish |
- Simmer the potatoes in water to cover until fork tender, about 15 minutes. Cut into bite size pieces and place in a large bowl. Add the scallions.
- Simmer the beans in water to cover until crisp cooked, about 4 minutes. Drain and refresh in ice water. Drain again and add to the potatoes.
- Add the diced pepper to the vegetables.
- In a small bowl combine the yogurt, mayonnaise, sour cream, mustard, horseradish, lemon juice, and basil. Toss with vegetables. Refrigerate until ready to serve. To serve garnish with extra basil.
| Per serving: | 194 calories (3% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 42 g carbohydrates, 7 g dietary fiber, 1 g cholesterol, 194 mg sodium |
| Diabetic exchanges: | 3 carbohydrate (2 bread/starch, 2 vegetable) |
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