Creamy Potato Salad Recipe
I adore this Creamy Potato Salad recipe as it brings such positive reviews every single time I prepare it. Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Whether you are an amateur cook or a professional chef, I recommend the Creamy Potato Salad for the sheer joy of cooking it.
Ingredients
2 lbs. potatoes
1 1/2 tsp salt
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup wheat germ
1/4 cup Dannon plain lowfat yogurt
1/4 cup low-calorie mayonnaise
1 tsp lemon juice
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.
