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Warm Baked Potato Salad
◆
53
Side diSheS
½ cup fat-free plain yogurt, strained
to yield
¼ cup*
½ cup lowfat mayonnaise
1½ tablespoons fresh lemon juice or
white balsamic vinegar
2 teaspoons Dijon-style mustard
2 teaspoons dill weed (dry, double
if using fresh)
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
3 “Almost” Baked Potatoes,
still warm (page 52)
1 rib celery, thinly sliced
¹∕
³
cup finely chopped red onion
This salad may be assembled and served while potatoes are warm,
or chilled to serve later.
Makes 6 cups
Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper
in the work bowl of the Cuisinart
®
Food Processor fitted with metal blade. Process
until blended and smooth, 20 seconds.
Cut the potatoes into bite-sized pieces, including the skins. Place in a large bowl
with celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to
coat potatoes. Serve warm, or cover and refrigerate until ready to serve.
*To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee
filter. Place over bowl and allow the whey to drain out; the yogurt will thicken and
may be used as a spread or in dressings without being watery.
Nutritional information per ½-cup serving:
Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
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