Slim Potato Salad


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A healthy alternative flavored with rice vinegar, low-fat yogurt, and honey mustard

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  • 3 lbs. small red new potatoes
  • 2 Tbs. seasoned rice vinegar
  • Salt and fresh-ground black pepper, to taste
  • 2 Tbs. plain low-fat yogurt
  • 1 Tbs. reduced-fat mayonnaise
  • 1-1/2 tsp. honey mustard
  • 1 Tbs. minced fresh chives
  • 1 Tbs. minced fresh tarragon

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Cook potatoes in large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with tip of a sharp knife. Drain. When they are cool enough to handle but still hot, cut in half and place in a large nonreactive bowl. Toss with vinegar, salt and pepper; set aside to cool. Mix yogurt, mayonnaise and mustard in a small nonreactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill until serving time.

Yield: 8 servings.

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