- Calories: 150
- Protein: 6g
- Total Fat: 0g
- Unsaturated Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Total Sugar: 5g
- Natural Sugar: 5g
- Added Sugar: 0g
- Sodium: 250mg
No barbecue is complete without rich and creamy potato salad. The only problem is this vegetable-based side dish is loaded with calories (to the tune of 400 per cup). My revamped version replaces half the potatoes with carrots to cut back on cals and carbs, while increasing fiber. Plus, you get a shot of beta carotene for radiant skin. Dig in and eat happy.
- Prep time
- Total Time
3 large red potatoes, cut into 1-inch cubes
4 large carrots (choose a variety of colors for fun), peeled and cut into 1-inch rounds
1 cup plain nonfat Greek yogurt
2 scallions (green onions), thinly sliced
4 tablespoons Dijon mustard
Salt and pepper to taste
¼ cup dill, chopped
Place potatoes and carrots in a large stockpot. Add enough water to cover and bring to a boil. Reduce heat to medium and simmer for about 8 to 10 minutes, until the potatoes and carrots are fork tender.
Drain and cool potatoes and carrots for about 10 minutes.
In a large bowl, combine Greek yogurt, green onions, mustard, salt, pepper, and dill. Stir to mix well.
Add the cooled potatoes and carrots to the yogurt mixture and toss until well coated. Cover and place in the fridge until ready to serve.