EatingWell: Light, creamy potato salad will be a hit at your BBQ
1/4 cup finely chopped onion
2 tablespoons Dijon mustard
1/2 teaspoon ground pepper
1 cup chopped mixed fresh herbs, such as parsley, dill and tarragon
2 scallions, sliced
2 tablespoons capers, rinsed
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, herbs, scallions and capers; stir well to coat. Serve at room temperature or refrigerate until cold.
To make ahead: Cover and refrigerate for up to one day.
Recipe nutrition: Per serving: 149 calories; 4 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 25 g carbohydrate; 1 g added sugars; 3 g total sugars; 4 g protein; 2 g fiber; 333 mg sodium; 553 mg potassium.
Nutrition bonus: Vitamin C (26 percent daily value), Potassium (16 percent dv)
2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 1 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
