- Recipes Home
- Interest Groups
Light And Creamy Potato Salad Recipe
|Small new potatoes||2 Pound, scrubbed but not peeled|
|Low fat cottage cheese||2 Cup (32 tbs)|
|Plain non-fat yogurt||2 Cup (32 tbs) (Or Low Fat)|
|Chopped chives||2 Tablespoon|
|Dijon-style mustard||1 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 987 Calories from Fat 99
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 4.5 g22.4%
Trans Fat 0 g
Cholesterol 45.2 mg
Sodium 4381.9 mg182.6%
Total Carbohydrates 97 g32.2%
Dietary Fiber 9.8 g39.4%
Sugars 35.8 g
Protein 108 g215.7%
Vitamin A 32.9% Vitamin C 97.4%
Calcium 116.9% Iron 16.9%
*Based on a 2000 Calorie diet
Be careful not to overcook.
Drain and cool for several minutes until potatoes can be handled easily.
Cut potatoes into generous bite-sized chunks.
Whisk together the cottage cheese and yogurt in mixing bowl.
Add chives, mustard, capers, salt, and pepper and mix well.
Add potato chunks to yogurt-cheese mixture.
Serve immediately, or chill an hour or so before serving.