Potato-Carrot Salad
No barbecue is complete without rich and creamy potato salad. The only problem is this vegetable-based side dish is loaded with calories.
Ingredients
- 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
Instructions
- 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.
Nutrition Information per serving
Calories: 150Carbohydrates: 30gProtein: 6gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 250mgPotassium: 845mgFiber: 4gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0gVitamin C: 16mgIron: 1.3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.