Two-Potato Salad with Dill Dressing

Make a dilly of a potato salad using both white and sweet potatoes.

  • Prep Time 15 min
  • Total Time 4 hr 45 min
  • Servings 4

Ingredients

1/2
cup plain fat-free yogurt
1
tablespoon fat-free mayonnaise or salad dressing
1
teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1
teaspoon Dijon mustard
1/4
teaspoon salt
1
large white potato, cooked and cubed (2 cups)
1
large sweet potato, cooked and cubed (2 cups)
1
small stalk celery, chopped (1/3 cup)
1/4
cup sliced radishes
2
medium green onions, chopped (2 tablespoons)

  • 1 In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
  • 2 Cover and refrigerate about 4 hours or until chilled.

Expert Tips

Round red or white potatoes are best for potato salad because they hold their shape when cooked.

Yogurts that contain live cultures are often well tolerated by people who are lactose intolerant. The naturally occurring bacteria in yogurt may help break down lactose, making it more digestible. Read labels to find those with "live cultures."

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
230mg
230%;
Total Carbohydrate
41g
41%
(Dietary Fiber
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
54%;
Calcium
10%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.