Now that summer finally decided to show up I am trying to cram all of my summer eats into the few short months we have left. And nothing says summer like BBQs! I tend to pass up the potato salad, all yellow and gooey at the end of the table, usually untouched but I decided there has got to be a better way to make it. Apparently Vegetarian Times was thinking the same thing when they published this fabulous Update Potato Salad recipe in this months issue. I was hesitant because not only do I not particularly like traditional potato salad, this recipe calls for mustard, with I can’t stand! However, I went with it anyways and I’m so glad I did, it was fabulous, and you couldn’t even taste the mustard because of how it was mixed with the yogurt, which they say gives it a tangy light flavor. Oh yeah, bonus, this has no mayo to speak of! Love it!
Updated Potato Salad – Via Vegetarian Times P. 61
- 2 lb. fingerling potoates cut into 1-inch pieces
- 1/2 cup plain low-fat yogurt
- 1/4 cup whole-grain mustard
- 2 tsp. olive oil
- 1 small red bell pepper, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup) Include leaves, it adds flavor and texture
- 1/2 small red onion, diced (about 1/2 cup)
1. Place potatoes in a large pot of water and bring to a boil. Reduce heat to medium and cook for 5-6 minutes or until potatoes are tender but not too soft.
2. Meanwhile, whisk together yogurt, mustard, and olive oil in a large bowl. Stir in red bell peppers, celery and onion.
3. Drain potatoes, rinse under cold water and add to yogurt mixture, stirring to coat. Season with S&P and serve.
Stats: 1-cup serving has 134 cals, 4 g protein, 2 g total fat, 24 g carbs, 2 g fiber, 3 g sugar.