To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.
| Servings | Prep Time |
| 4 | 30 minutes |
| Cook Time | Passive Time |
| 20 minutes | 50 minutes |
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To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.
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Ingredients
- 1 1/2 lbs. red potatoes*
- 1 cup Nonfat plain yogurt
- 1/3 cup minced red onion
- 1/3 cup thinly sliced celery
- 1/4 cup minced dill pickles plus 1 TBSP juice from jar
- 1/2 Tbsp yellow mustard
- 1/4 tsp Sea salt
- Freshly ground pepper to taste Chopped fresh parsley
- Chopped fresh parsley
Servings:
Units:
Instructions
- Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
- Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
- Makes 4 servings. Calories: 180 per serving
- *Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking & cooling, but before tossing with remaining ingredients.
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