ChefUptothePlate

Food, Nutrition and Cooking

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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

 

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

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