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Creamy Potato Salad Recipe
|Salt||1 1⁄2 Teaspoon|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs) (DANONE Brand)|
|Low calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 1007 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 17.8 mg
Sodium 3074 mg128.1%
Total Carbohydrates 203 g67.6%
Dietary Fiber 25.6 g102.5%
Sugars 17 g
Protein 29 g58.3%
Vitamin A 6.1% Vitamin C 399.6%
Calcium 24.2% Iron 51.5%
*Based on a 2000 Calorie diet
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.