From the Pantry Butler kitchen
Country Style Potato Salad
This potato salad uses peas, onions, and celery for a bright crunch and a base that includes plain yogurt for a light, zesty flavor. USDA MyPlate Kitchen — Cooking Demo II — Food and Health Communications, Inc. (public domain), via myplate.food
Ingredients
- 3 medium potatoes
- 1 cup celery, chopped
- 1/2 cup onion, minced
- 1 cup frozen peas, thawed
- 1 teaspoon mustard
- 1/2 cup low-fat mayonnaise
- 1/2 cup non-fat plain yogurt
- black pepper — to taste
- lettuce and tomato — optional
Method
- Wash hands with soap and water.
- Wash potatoes, leave skin on and cut in bite-sized chunks.
- Place in pan and cover with water.
- Bring to a boil, lower to simmer and cook uncovered until potatoes are tender, about 20 minutes.
- Drain in colander and sprinkle lightly with cold water.
- In the mean time, put the rest of the ingredients in a large mixing bowl.
- Drain potatoes well and add to the bowl.
- Mix well and refrigerate until ready to use.
- Garnish with fresh lettuce and sliced tomatoes.
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