This salad may be assembled and served while potatoes are warm, or chilled to serve later.
Makes 6 cups
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 (recipe listed under Sides)
1 celery rib, thinly sliced
¹∕³ cup finely chopped red onion
Nutritional information per serving (½-cup): Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g • chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
1. 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.
2. 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.