Light And Creamy Potato Salad Recipe
Ingredients
| 2 pounds small new potatoes, scrubbed but not peeled | ||
| 2 cups low-fat cottage cheese | ||
| 2 cups low-fat or nonfat plain yogurt | ||
| Chives | 2 Tablespoon, chopped | |
| 1 1/2 tablespoons Dijon-style mustard | ||
| Capers | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place potatoes in boiling water; boil 15 to 18 minutes, or until just cooked.
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.
Toss well.
Serve immediately, or chill an hour or so before serving.
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.
Toss well.
Serve immediately, or chill an hour or so before serving.
Chef
