Specifications

6
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Side diSheSSide diSheS
Warm Baked Potato Salad
²∕
³
cup (167 ml) fat-free plain yogurt,
strained to yield ¹∕
³
cup (83 ml)*
½ cup (125 ml) lowfat mayonnaise
2 tablespoons (30 ml) fresh lemon juice
or white balsamic vinegar
½ tablespoon (7 ml) Dijon-style mustard
½ tablespoon (7 ml) dill weed (dry,
double if using fresh)
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
4 “Almost” Baked Potatoes,
still warm (page 48)
2 celery stalks, thinly sliced
½ cup (125 ml) finely chopped red onion
This salad may be assembled and served while potatoes are warm,
or chilled to serve later.
Makes 7 cups (1.75 L)
Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper
in the work bowl of the Cuisinart
®
Food Processor fitted with metal chopping blade.
Process until blended and smooth, 20 seconds.
Cut the potatoes into bite-sized pieces, including the skins. Place in a large bowl with
celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to coat
potatoes. Serve warm, or cover and refrigerate until ready to serve.
*To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee filter.
Place over bowl and allow the whey to drain out; the yogurt will thicken and may be
used as a spread or in dressings without being watery.
Nutritional information per serving [½ cup (125 ml)]:
Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
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