Potato Salad with Middle Eastern Zest
Kudos to WeightWatchers for this delicious twist on Potato Salad that I’ve tweaked just a bit
4-5 potatoes (my preference is Yukon Gold), cut into 1/2-1″ dice
1/2 T salt
1/2 cup low fat or non-fat plain yogurt
1/2- 1 t lemon zest
2 T fresh lemon juice
1 T white vinegar
1 T dijon mustard
3 T extra virgin olive oil
1/4 t freshly ground black pepper
1/8 t red pepper flakes
1 T finely chopped fresh mint
1 T finely chopped fresh dill weed
1/4 cup chopped scallions (white and green parts)
Boil or steam the potatoes for 10-15 minutes until fork tender but not mushy. Drain.
Whisk everything else except the mint, dill and scallions together in a large bowl. Add the drained potatoes. Let cool and add the herbs/scallions.
Recipe can easily be doubled.
Serves 8-12
