The right amount of mustard is a key ingredient for great potato salad. Since yellow mustard is usually high in sodium, this recipe calls for dry mustard instead.
Recipe information
Yield
Serves 9; 1/2 cup per serving
Ingredients
Salad
1 1/2 to 2 pounds red potatoes, cooked and diced
1 or 2 medium ribs of celery, chopped
6 medium radishes, sliced
2 medium green onions, sliced
Dressing
3 tablespoons fat-free sour cream
2 1/2 tablespoons vinegar
2 tablespoons light mayonnaise
2 tablespoons fat-free plain yogurt
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon celery seeds (optional)
1/4 teaspoon pepper
1/4 teaspoon turmeric
Preparation
Step 1
In a large bowl, stir together the salad ingredients.
Step 2
In a small bowl, whisk together the dressing ingredients. Pour into the potato mixture, stirring gently to coat. Cover and refrigerate for about 2 hours before serving.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 92
Step 5
Total fat: 1.0g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 0.0g
Step 10
Cholesterol: 2mg
Step 11
Sodium: 43mg
Step 12
Carbohydrates: 19g
Step 13
Fiber: 2g
Step 14
Sugars: 3g
Step 15
Protein: 3g
Step 16
Calcium: 34mg
Step 17
Potassium: 434mg
Dietary Exchanges
Step 18
1 1/2 starch
