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Light And Creamy Potato Salad

Ingredients
  Small new potatoes 2 Pound, scrubbed but not peeled
  Low fat cottage cheese 2 Cup (32 tbs)
  Plain non-fat yogurt 2 Cup (32 tbs) (Or Low Fat)
  Chopped chives 2 Tablespoon
  Dijon-style mustard 1 1⁄2 Tablespoon
  Capers 2 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
Directions

Place potatoes in boiling water; boil 15 to 18 minutes, or until just cooked.
Be careful not to overcook.
Drain and cool for several minutes until potatoes can be handled easily.
Cut potatoes into generous bite-sized chunks.
Whisk together the cottage cheese and yogurt in mixing bowl.
Add chives, mustard, capers, salt, and pepper and mix well.
Add potato chunks to yogurt-cheese mixture.
Toss well.
Serve immediately, or chill an hour or so before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Potato

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4.158335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 99

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 45.2 mg15.1%

Sodium 4381.9 mg182.6%

Total Carbohydrates 97 g32.2%

Dietary Fiber 9.8 g39.4%

Sugars 35.8 g

Protein 108 g215.7%

Vitamin A 32.9% Vitamin C 97.4%

Calcium 116.9% Iron 16.9%

*Based on a 2000 Calorie diet

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Light And Creamy Potato Salad Recipe