Herby Baby Potato Salad
Creamy textures and amazing flavor make this the perfect side dish for your next cookout!
Servings: 10 people
Calories: 112kcal
Ingredients
- 2 pounds red baby potatoes
- 3/4 cup plain greek yogurt
- 1/2 cup lowfat mayo
- 2 teaspoons maple syrup
- 1/3 teaspoon white vinegar
- salt and pepper to taste
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1 celery stalk finely diced
- 1/2 small yellow onion finely diced
Instructions
- Rinse the potatoes, then cut them into quarters. Place them in a large pot. Add just enough water to cover the potatoes. Boil for 15-20 minutes or until the potatoes are tender. Check for doneness by piercing the potatoes with a fork. Drain the potatoes after they are done cooking.
- In a medium sized bowl, whisk the yogurt, mayo, maple syrup, and white vinegar. Season with salt and pepper to taste according to your needs.
- Let the potatoes cool at room temperature for 30 minutes. Then place them in a large bowl with the prepared dressing, chives, basil, parsley, celery, and onions. Use a wooden spoon to mix the ingredients until they are combined. This can be served immediately or it can be chilled until it's time to serve.
Notes
Yellow baby potatoes can be used as well.
Nutrition
Serving: 0.5cup | Calories: 112kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 1mg |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4