Potato Vegetable Salad with Yogurt
The backyard barbecue can be a diet disaster. Put health on the menu with a new potato salad recipe that won’t weigh you or your partygoers down!
2 lbs. red potatoes
2 cups broccoli florets
2 cups cauliflower florets
2 medium carrots, peeled
1 medium cucumber
¾ cup sliced radishes
½ cup sliced scallions
1 cup plain low-fat yogurt
3 tbsp. Dijon mustard
½ tsp. salt
½ tsp. freshly ground pepper
- Steam potatoes until they are tender.
- While potatoes are cooling, steam broccoli and cauliflower until slightly cooked, about four minutes. Set broccoli and cauliflower aside to cool.
- Cut carrots into thin slivers. Slice cucumber. Cut potatoes into chunks. Gently stir all vegetables together in a large mixing bowl.
- In another bowl, whisk together yogurt, mustard, salt, and pepper. Pour yogurt dressing over vegetables and stir carefully until everything is coated evenly. Refrigerate one hour before serving.
Serves six. Each serving provides: 170 calories, 1g total fat, 0 mg cholesterol, 360 mg sodium, 34 g carbohydrate, 5 g fiber, 8 g sugar, and 7 g protein.
Add even more nutrition to your cookout fare with a fresh fruit dessert. For a delicious health boost, we recommend serving berries—a small but mighty superfood!