Danish Potato Salad with Dill

2lb Potatoes (about 5 medium)
1 C low-fat plain yogurt
3 Tbsp light mayo
½ C minced green onion
1 Tsp curry powder
1 Tsp Dijon Mustard
½ Tsp salt
⅓ C chopped fresh parsley
fresh ground pepper

Wash potatoes and cook in a large pot of boiling water until tender. Drain and let cool slightly; peel only if skins are tough, then cut into thin slices or chunks.
(I will probably cut them before boiling)
In a bowl, mix together yogurt, mayo, onion, curry powder, mustard, and salt. Add potatoes, dill, and pepper to taste; stir gently.

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