This potato salad was a bit hit at Rachel's yesterday. It was refreshing and light for a hot, sunny day in Noe Valley. Rachel didn't tell us that the potato salad was made with mostly yogurt (instead of mayonnaise) until we had all tried it. We were all shocked, it didn't taste healthy, at all!! I will definitely be trying out this recipe in the near future.
Ingredients:
2 pounds (about 12) small red potatoes, quartered
1/4 cup chopped green onions
1 stalk celery, diced
2 ounces diced pimento
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
1 tablespoon flax oil
2 tablespoons dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon celery seeds
1/8 teaspoon garlic powder
salt and pepper to taste
Instructions:
1) Boil potatoes for about 15 minutes, until tender. Drain and cool.
Combine potato, green onions, celery, and pimento, and gently toss.
2) Combine all other ingredients to make dressing. Add to potato
mixture, tossing gently to coat.
3) Serves 8
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