Dilly of a Potato Salad


Using light mayo and non-fat Greek yogurt means you still have a creamy potato salad, but without excess fat. The fingerling potatoes add a nice texture, but use Yukon Gold or other potatoes if you prefer.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 50
Fat: 0.7g
Protein: 2.5g
Carbohydrate: 10.5g
Fiber: 1.2g
Cholesterol: 32mg
Iron: 0.6mg
Sodium: 87mg
Calcium: 16mg

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Ingredients

3/4 pound fingerling (or other) potatoes
2 tablespoons light mayonnaise
1½ tablespoons plain nonfat Greek yogurt
½ cup English cucumbers, diced
1½ teaspoons fresh dill, chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper




PREPARATION

1.  Cut potatoes into 1-inch pieces.

2.  Fill large saucepan 2/3 of the way with water. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain well.

3.  Combine remaining ingredients in a medium bowl; add drained potatoes and toss gently to mix. Serve warm or chilled.


Servings: 6
½ cup each









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