Potato Vegetable Salad

Potato Vegetable Salad

(makes 6 servings)

2 pounds (960 g) red potatoes, unpeeled, scrubbed
2 scallions, chopped
3/4 pound (360 g) green beans, sliced into 1 inch pieces
1 1/2-pound( 240 g) red bell pepper, seeded, deveined and diced
1/4 cup(60 ml) nonfat plain yogurt
1/4 cup ( 60 ml) nonfat mayonnaise
1/4 cup( 60 ml) nonfat sour cream
1 1/2 tablespoons (22.5 ml) Dijon mustard
1/2 teaspoon (2.5 ml) prepared horseradish
3 tablespoons (45 ml) fresh lemon juice
1/4 cup (15 g) fresh basil, chopped, plus extra basil for garnish

  1. Simmer the potatoes in water to cover until fork tender, about 15 minutes. Cut into bite size pieces and place in a large bowl. Add the scallions.
  2. Simmer the beans in water to cover until crisp cooked, about 4 minutes. Drain and refresh in ice water. Drain again and add to the potatoes.
  3. Add the diced pepper to the vegetables.
  4. In a small bowl combine the yogurt, mayonnaise, sour cream, mustard, horseradish, lemon juice, and basil. Toss with vegetables. Refrigerate until ready to serve. To serve garnish with extra basil.

Per serving: 194 calories (3% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 42 g carbohydrates, 7 g dietary fiber, 1 g cholesterol, 194 mg sodium
Diabetic exchanges: 3 carbohydrate (2 bread/starch, 2 vegetable)