This salad may be assembled and served while potatoes are warm, or chilled to serve later.
Makes 7 cups
²∕³ cup fat-free plain yogurt, strained to yield ¹∕³ cup*
½ cup lowfat mayonnaise
2 tablespoons fresh lemon juice or white balsamic vinegar
½ tablespoon Dijon-style mustard
½ tablespoon dill weed (dry, double if using fresh)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 “Almost” Baked Potatoes, still warm (page 52)
2 celery stalks, thinly sliced
½ 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 pep- per in the work bowl of the Cuisinart® Food Processor fitted with metal chopping blade. Process until blended and smooth, 20 seconds. Cut the potatoes into bite- sized pieces, including the skins.
2. 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.