Garden Potato Salad
Finely diced radishes add the subtle flavor of horseradish to the dressing for this multi-vegetable potato salad.
  • 1-1/2 pounds small Yukon gold potatoes, quartered
  • 2 carrots, halved lengthwise and thinly sliced
  • 6 radishes, finely diced
  • 1/4 cup distilled white vinegar
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 scallions, thinly sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3/4 cup plain fat-free yogurt
  • 2 tablespoons light mayonnaise

1. In a large pot of boiling water, cook the potatoes for 18 minutes. Add the carrots and cook until the potatoes and carrots are both tender, about 2 minutes. Drain well.

2. Meanwhile, in a large serving bowl, whisk together the radishes, vinegar, mustard, salt, and black pepper. Add the warm potatoes and carrots and toss well to coat.

3. Add the scallions and bell peppers, and toss to combine. In a small bowl, blend the yogurt and mayonnaise together. Add to the salad and stir gently to combine.

Nutritional Information
Per serving: 212 calories, 3.2g total fat (.3g saturated), 3mg cholesterol, 5.4g dietary fiber (1.6g soluble), 43g carbohydrate, 6g protein, 632mg sodium.
Good source of: beta carotene, fiber, iron, potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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