"Squashed" Potato Salad
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Makes 8 servings
A combination of reduced fat mayonnaise and nonfat yogurt greatly reduces the calorie and fat content of the dressing; try it on pasta salads too.
2 pounds cubed (3 cups) red skin potatoes
1 cup cubed summer squash
1 cup cubed zucchini
1 cup plain nonfat yogurt
3 tablespoons reduced fat mayonnaise
1/2 cup chopped fresh dill
1 packet (2 teaspoons) NatraTaste Blue sugar substitute
1 teaspoon salt
1/2 teaspoon white pepper
1. Combine potatoes and enough water to cover in a large saucepan. Bring to a boil, and cook 10 minutes or until potatoes are fork tender. During last 2 minutes of boiling potatoes, add summer and zucchini squash, and cook until they are fork tender. Drain and rinse with cold water.
2. Combine remaining ingredients in a large serving bowl. Add potatoes and squash, and stir to coat thoroughly. Cover and refrigerate several hours. Stir before serving.
Per serving (3/4 cup):
Protein 3 gm
Carbohydrate 24 gm
Fat 2 gm
Sodium 395 mg
Food Exchanges: 2 Vegetable, 1 Bread
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