Serves 4
180 cal · 25 min
Herb Potato Salad
Recipe GLPR521adadc74b99e
A light and refreshing herb-infused potato salad made with small tender potatoes, fresh and dried herbs, and a creamy yogurt-based dressing. This salad works beautifully served warm or chilled, making it perfect for any meal.
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Ingredients
5 small potatoes, unpeeled
¼ tablespoon salt
3 tablespoons plain non-fat yogurt
1 tablespoon reduced-calorie mayonnaise
1½ teaspoons prepared mustard
½ teaspoon garlic, minced
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon onion powder
½ radish, sliced (optional)
Directions
Rinse the unpeeled potatoes thoroughly under cold running water and gently scrub to remove any dirt. Cut them into bite-sized cubes.
Place the potato cubes in a medium saucepan and cover with cold water by about 1 inch. Add the salt.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low, cover the saucepan, and simmer for 12 to 15 minutes until the potatoes are tender when pierced with a fork.
Drain the potatoes in a colander and set aside.
In a small bowl, whisk together the yogurt, reduced-calorie mayonnaise, prepared mustard, and minced garlic until smooth.
Transfer the warm drained potatoes to a serving bowl. Pour the dressing over the hot potatoes and gently fold to combine.
Add the dried basil, dried thyme, onion powder, and sliced radishes (if using) to the potatoes. Toss gently until evenly coated and all ingredients are incorporated.
Serve the salad warm, or cover and refrigerate for at least 30 minutes to serve chilled.
