9
2 kg small new potatoes
3/4 cup plain low-fat or regular yogurt
3/4 cup light mayonnaise
1 tbsp Dijon mustard
1 1/4 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped sweet or red onion
1/4 cup finely chopped fresh dill, or 1 tsp dried dill
Without peeling, cut potatoes into bite-size pieces. Place in a large saucepan, cover with water and add 1/2 teaspoon (2 mL) salt. Bring to a boil over high heat. Reduce heat to medium-low and boil gently, partially covered, until potatoes are just tender when pierced with a skewer, from 20 to 25 minutes. Drain. Place warm potatoes in a large mixing bowl.
Meanwhile, whisk yogurt with mayonnaise, Dijon, salt and pepper until smooth. Stir in onion and dill. Pour over warm potatoes. Mix gently to keep from breaking potatoes. Salad can be served right away, but flavor does improve with overnight chilling. Covered and refrigerated, salad will keep for 2 days.
Calories 200, Protein 4.1g, Carbohydrates 33.6g, Fat 6g, Fibre 2.6g, Sodium 446mg.
Thanks to the yogurt in the dressing, this salad has a calcium and protein boost, and a quarter of the fat found in traditional potato salads.