Creamy Potato Salad Recipe
Ingredients
| Potatoes | 2 Pound | |
| Salt | 1 1/2 Teaspoon | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| 1/4 cup Dannon plain lowfat yogurt | ||
| 1/4 cup low-calorie mayonnaise | ||
| Lemon juice | 1 Teaspoon | |
Directions
Put potatoes and 1 t. (5 mL) of the salt into a large saucepan; add water to cover completely.
Bring to a boil, cover and reduce heat.
Simmer for 20 to 25 minutes or until potatoes are just tender.
Do not overcook.
Drain potatoes and rinse with cold water; peel.
Cut potatoes into 1 in. (2.5 cm) pieces.
Combine remaining ingredients, pour over hot potatoes.
Stir gently to completely blend.
Cover tightly and refrigerate until chilled.
Bring to a boil, cover and reduce heat.
Simmer for 20 to 25 minutes or until potatoes are just tender.
Do not overcook.
Drain potatoes and rinse with cold water; peel.
Cut potatoes into 1 in. (2.5 cm) pieces.
Combine remaining ingredients, pour over hot potatoes.
Stir gently to completely blend.
Cover tightly and refrigerate until chilled.
Chef
