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
- 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.
- 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.
- Add the diced pepper to the vegetables.
- 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)