Two-Potato Salad with Dill Dressing

Two-Potato Salad with Dill Dressing

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

Prep Time

15

Minutes

Total Time

4:45

Hrs:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Round red or white potatoes are best for potato salad because they hold their shape when cooked.
Did You Know
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:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 230mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 4g,
  • Protein 5g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.