Expanded Food and Nutrition Education Program

Potato Salad with Yogurt Dressing

q tablespoon extra-virgin olive oil tablespoons vinegar Salt and pepper to taste (optional)

Coursesalad

Servings	Prep Time
1/2cup	25minutes

Cook Time

1hour

Servings	Prep Time
1/2cup	25minutes

Cook Time

1hour

Ingredients

4cups cooked chopped and peeled potatoes
1cup chopped celery
3/4cup low-fat plain yogurt
1/4cup chopped onion
1tbsp olive oilextra virgin
2tbsp vinegar
salt and pepper to tasteoptional

Instructions

Wash hands and cooking area.
In a large bowl, combine yogurt, onions, vinegar, olive oil, celery, salt and pepper, mix well.
Fold potatoes into yogurt mixture.
Refrigerate at least 1 hour before serving.

Recipe Notes

Nutrition Facts Servings: 12, Serv. size: 1/2 cup, Amount per serving: Calories 70, Total Fat 1.5g (2% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 70g (3% DV), Total Carb. 12g (4% DV), Fiber 1g (4% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 2g, Vit. D (0% DV), Calcium (2% DV), Iron (0% DV), Potas. (6% DV).