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Yield: Serves 4. Each serving: 1 cup.
Recipes
Dill Potato Salad
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 320mg |
| Carbohydrates: | 28g |
| Dietary Fiber: | 3g |
| Sugars: | 3g |
| Protein: | 4g |
| Vitamin A: | 827iu (16%) |
| Vitamin C: | 58mg (96%) |
| Calcium: | 87mg (8%) |
| Iron: | 2.5mg (13%) |
Tender red potatoes, fresh green beans and dill make this potato salad one to remember.
2 large (or 3 small) red potatoes, unpeeled, diced medium
1 cup green beans, remove stems and cut in half
1/2 cup red bell pepper, diced medium
1/3 cup nonfat mayonnaise
1/3 cup nonfat plain yogurt
1 Tbsp chopped fresh dill leaves (or 1/2 Tbsp dried)
Place potatoes into medium-sized sauce pan and cover with water. Bring to a boil, reduce to a simmer and cook until almost tender (about 15 minutes).
Add green beans and continue cooking until tender (about 3 minutes). Drain in colander and rinse lightly with cool water. Drain excess water off and place into medium-sized mixing bowl. Add the rest of ingredients and toss together well.
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