Ingredients:
6 Cups Of Cubed Skinless White Potatoes
1 Cup Of Plain Fat Free Yogurt
3 Tablespoons Of Napa Valley White Wine Vinegar
1/8 Cup Of Diced Fresh Garden Celery
3 Tablespoons Of Fresh Grated Carrot
1 Tablespoon Of Minced Fresh Dill
1 Tablespoon Of Chopped Green Parsley
1/3 Cup Of Chopped Vidalia Onion
2 Teaspoons Of Minced Fresh Tarragon
Information:
Serving Size 8
189 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
Mark from San Diego California emailed me this low fat potato salad recipe, and it was excellent. To start the recipe, first you will want to take out a sharp serrated kitchen knife or potato peeler, and remove the skin from the potatoes. Next you will want to cube the potatoes, place them in a cooking vessel, sprinkle them with a pinch of salt, then cover them with water. Bring your veggies to a boil over medium high heat until they are tender, which should take eight to twelve minutes. Once done, drain away any excess water, then place the potatoes into a salad bowl. Next you will need to prepare the potato dressing, so take out a small mixing bowl. Whisk into it the plain fat free yogurt, white wine vinegar, diced fresh garden celery, fresh grated carrot, minced fresh dill, chopped green parsley, chopped Vidalia onion, and minced fresh tarragon. Once your dressing is even and creamy, stir it into your potatoes. You will then want to chill the whole salad in the refrigerator for about two hours, which will really sharpen those lovely flavors. That's it for this recipe, we appreciate you taking the time to read through it.
