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45 minutes
Prep: 30 minutes
Cook: 15 minutes
84 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 1/2 | pounds | red potatoes | new |
| 1/2 | cup | scallions, spring or green onions | chopped |
| 1 | cup | celery | chopped |
| 1/2 | cup | olives | ripe, sliced |
| Grainy mustard dressing | |||
| 1/2 | cup | yogurt, low-fat | |
| 3 | tablespoons | prepared mustard | grainy |
| 1 | teaspoon | dill weed | chopped fresh |
| 1/4 | teaspoon | celery seeds | optional |
| 1 | teaspoon | basil | chopped fresh, or 1/4 ts dried |
| 1/2 | teaspoon | salt | |
| 1 | x | black pepper | freshly grated, to taste |
Place potatoes in a large saucepan with just enough water to cover.
Bring to a boil and cook until tender, about 8 to 15 minutes.
Drain and set aside until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.
To make dressing: In a small mixing bowl, whisk dressing ingredients.
Pour over salad and mix well.
Serve immediately or chill until serving.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 248mg | 10% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 3.0g | 14% |
| Sugars 2.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 3% | Vitamin C | 10% | |
| Calcium | 8% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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