WHY THEY’RE LIGHT Waxy new potatoes, tossed in a flavorful mustard vinaigrette, easily outdo heavy, mayonnaise-based potato salads, while low-fat yogurt and dill dress up sliced cucumbers. Pack either low-calorie side for a picnic.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place potatoes in a medium saucepan and cover with cold water. Bring to a boil, and add salt. Reduce to a simmer, and cook until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
Step 2
Meanwhile, in a medium bowl, combine vinegar and both mustards; season with salt and pepper.
Step 3
When potatoes are cool enough to handle, quarter and toss with mustard-vinegar mixture. Cover and refrigerate until chilled, about 2 hours or up to overnight. Add oil and celery stalk leaves to potatoes; toss and serve.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 220
Step 6
Fat: 10.7g (1.5g Saturated Fat)
Step 7
Protein: 3.2g
Step 8
Carbohydrates: 29.2g
Step 9
Fiber: 4.3g
