Grandma’s Potato Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
750 g (1-1/2 lbs) new or small red potatoes, halved or quartered
2 stalks celery, diced
1 small cucumber, peeled, seeded, and diced
4 scallions, sliced
125 mL (1/2 cup) plain nonfat yogurt
50 mL (1/4 cup) low-fat sour cream
50 mL (1/4 cup) low-fat mayonnaise
30 mL (2 tbsp) red wine vinegar
15 mL (1 tbsp) Dijon mustard
0.5 mL (1/8 tsp) each salt and pepper
30 mL (2 tbsp) chopped parsley
- Place the potatoes in a steamer basket and set in a large saucepan over about 2.5 cm (1 inch) of cold water. Cover the pan and bring the water to a boil over moderately high heat. Steam the potatoes 10 to 15 minutes or until tender. Transfer to a large bowl.
- Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over moderate heat and simmer about 8 minutes. Drain and place under cold running water. When cool, peel off the shells and coarsely chop. Add to potatoes along with the celery, cucumber, and scallions.
- Make the dressing: In a small bowl, combine the yogurt with the sour cream, mayonnaise, vinegar, mustard, salt, and pepper.
- Pour the dressing over the potatoes, eggs, and vegetables. Add the parsley and toss to coat well. Either serve at room temperature or cover and refrigerate until ready to serve.
Imported on 2011-01-20 16:41:26 — Original ID:1316