In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. The herbs give this potato salad a fresh and bright flavor. Feel free to experiment with your favorites.

Three-Herb Potato Salad

Serves 10

Serving Size: About 3/4 cup

Active Time: 30 minutes

Total Time: 45 minutes

2 1/2 pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)

3/4 teaspoon salt, divided

1/2 cup mayonnaise

1/2 cup low-fat plain yogurt

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.)