Herb Potato Salad
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Ingredients
- 1/4 tablespoon salt
- 5 small potatoes (1 pound)
- radish (1/2 sliced, optional)
- 1/2 teaspoon basil (dried)
- 1/4 teaspoon thyme (dried)
- 1/4 teaspoon onion powder
- 3 tablespoons yogurt, non-fat plain
- 1 tablespoon mayonnaise, reduced calorie
- 1 1/2 teaspoons prepared mustard
- 1/2 teaspoon garlic (chopped)
Instructions
- Wash hands with soap and water.
- Scrub potatoes and cut into cubes.
- Place in medium saucepan and cover with water. Bring to a boil.
- Cover, reduce heat, and simmer 12 minutes or until potatoes are done. Drain.
- Mix dressing ingredients.
- Combine hot potatoes, dressing, radishes, basil, thyme, and onion powder. Serve hot or cold.
Nutrition
| Calories | 182 |
|---|---|
| Protein | 5 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 1 mg |
| Sodium | 511 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Nebraska Recipe Collection Staff from the University of Nebraska-Lincoln Cooperative Extension