New-Style Potato Salad
Low Sodium Recipe
Try this recipe that adds beets with tiny new potatoes along with yogurt, peppers, tomatoes and seasonings of basil and Dijon mustard.
3 medium beets, trimmed
1-3/4-pound whole new potatoes, quartered
8 ounce carton plain yogurt
1/4 cup milk
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon drained capers
1 tablespoon Dijon-style mustard
1 teaspoon sugar
Butterhead or Boston lettuce leaves
2 bell peppers cut into strips (any color)
2 yellow or red tomatoes, cut into wedges
In a large saucepan cook beets, covered, in boiling water for 40 to 50 minutes or till tender; drain. Cool slightly; slip off skins and slice. Meanwhile, in another large saucepan cook potatoes, covered, in enough boiling water to cover, about 12 minutes or till tender; drain. Rinse with cold water; set aside.
For dressing, in a mixing bowl stir together yogurt, milk, mayonnaise, basil, capers, mustard, and sugar. Cover; chill dressing and vegetables separately till serving time. On a lettuce-lined platter arrange beets, potatoes, peppers, and sliced tomatoes. If desired, garnish with yellow cherry tomatoes. Top with dressing.
Recipe makes 6 servings
Calories: 227; Total Fat: 5g; Saturated fat: 2g; Cholesterol: 6mg; Protein: 6g; Carbohydrates: 41g; Fiber: 3g; Sodium: 177mg
Food exchanges: Fruit 1.3, Bread 0.5, Fat 1.8, Sugar 1.2