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Mixed Potato Salad

Serves: 24

Print this Recipe

Prep Time: 25 minutes (ready in 1 hour) - Yield: 24 ( 1/2-cup) servings


   SALAD
   3 pounds red potatoes
   2 pounds sweet potatoes
   1 cup chopped celery
   1 medium cucumber, peeled, seeded and chopped
   DRESSING
   1 (8-ounce) container non-fat plain yogurt
   1/4 cup chopped fresh dill or 1 tablespoon dried dill weed
   1/4 cup light mayonnaise or salad dressing
   1 tablespoon lemon juice
   1/4 teaspoon salt

1. Place whole red and sweet potatoes separately in 2 Dutch ovens or large saucepans; cover with water. Bring to a boil. Reduce heat; simmer until tender. Simmer red potatoes 20 to 25 minutes; simmer sweet potatoes 30 to 35 minutes.

2. Drain potatoes; rinse with cold water to cool. Peel potatoes; cut into cubes. Place in large serving bowl. Add celery and cucumber; mix well.

3. In medium bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Serve immediately, or cover and refrigerate until serving time.

Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 60 mg 3% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 2 g * Vitamin A: 100% * Vitamin C: 25% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1 Starch or 1 Carbohydrate

See Cook's Note: Potato Salad Types

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