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Midwestern Potato Salad
Ingredients
-
2
pounds whole tiny new potatoes or 6 medium red potatoes
-
1
cup thinly sliced celery
-
3/4
cup light mayonnaise dressing or salad dressing
-
1/2
cup fat-free plain yogurt
-
1/3
cup chopped onion
-
2
- 3
tablespoons coarse-grain brown mustard or Dijon-style mustard
-
1
tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
-
2
teaspoons lemon juice or vinegar
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1
cup fresh* or frozen whole kernel corn, cooked and cooled
Directions
1. Quarter new potatoes or cube red potatoes. In a large covered saucepan cook potatoes in boiling salted water for 12 to 15 minutes or until tender. Drain and cool. Peel, if desired.
2. In a large bowl combine celery, mayonnaise or salad dressing, yogurt, onion, mustard, dill, lemon juice or vinegar, salt, and pepper. Add potatoes and corn, tossing gently to mix. Cover and chill for 3 to 24 hours. Makes 10 to 12 side-dish servings.
From the Test Kitchen
- Note *To cook fresh corn, remove husks and silks. Rinse. Cut kernels from cob. Cook, covered, in a small amount of boiling water for 4 minutes; drain.
Nutrition Facts
(Midwestern Potato Salad)
- Servings Per Recipe 10,
- Calories 177,
- Protein (gm) 4,
- Carbohydrate (gm) 27,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 14,
- Sodium (mg) 333,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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