Best Of The Garden Potato Salad Recipe
Servings: 6
Ingredients
- 3 lbs. sm. red new potatoes
- 1/4 c. non-fat yogurt
- Zest (peel) from 1 lime
- 1/2 teaspoon white pepper
- 3/4 teaspoon grnd cumin
- 1/2 c. minced red pepper
- 1/2 c. julienned celery
- 1/2 c. minced snow peas
- 2 to 3 tbsp. minced cilantro (for garnish)
- 1/4 c. no cholesterol mayonnaise
- 4 tbsp. lime juice
- 2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 c. sliced green onions
- 1/2 c. minced green pepper
- 1/2 c. minced fresh asparagus
- 1/2 c. toasted almonds (garnish)
Directions
- Slice unpeeled potatoes and steam till tender. Let cold. Combine mayonnaise and yogurt; gradually whip in lime juice and peel. Whip in extra virgin olive oil, salt, pepper, sugar, and cumin. In a large bowl, toss dressing with potatoes. Mix in all vegetables. Refrigerateat least 8 hrs or possibly overnight. Before serving, sprinkle with almonds and cilantro.
- Use your imagination with this salad - liquid removed green or possibly black olives (oil cured) are good. Don't use cucumbers or possibly fresh mushrooms. They become soggy and dark. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 89 | 33% |
| Total Fat 10.14g | 13% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 851mg | 35% |
| Potassium 1204mg | 34% |
| Total Carbs 41.54g | 11% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.35g | 3% |
| Protein 6.27g | 10% |
