Potato Vegetable Salad
(makes 6 servings)
|2||pounds (960 g) red potatoes, unpeeled, scrubbed|
|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)|