Vighyssoise Potato Salad
|Round red potatoes||10 Medium, unpeeled|
|Olive oil||1 1⁄2 Tablespoon|
|Chopped leeks||2 Cup (32 tbs)|
|Sliced green onions||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon|
Place potatoes in a large Dutch oven.
Cover with water; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes or until tender.
Drain; let potatoes cool.
Heat oil in a large nonstick skillet over medium heat.
Add leeks, and saute 5 minutes or until lightly browned.
Cut potatoes into 1/4 inch slices.
Combine potato slices, leeks, green onions, parsley, and pimiento in a large bowl.
Combine yogurt and next 5 ingredients in a bowl; stir well.
Add to potato mixture, tossing gently to coat.
Cover and chill.
Serving size: Complete recipe
Calories 1666 Calories from Fat 259
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 5.1 g25.4%
Trans Fat 0 g
Cholesterol 6.8 mg2.3%
Sodium 1373.8 mg57.2%
Total Carbohydrates 320 g106.8%
Dietary Fiber 39.3 g157.2%
Sugars 36.6 g
Protein 46 g92.4%
Vitamin A 229.1% Vitamin C 457.6%
Calcium 62.8% Iron 119.9%
*Based on a 2000 Calorie diet