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Copyright protected Piper Selden
All rights reserved.
Copyright protected Piper Selden
All rights reserved.
This is a variation on a recipe from WW TurnAround Program Cookbook (Two-Potato Salad, pg. 153). I've modified it a bit. Enjoy!
1 1/2-pounds white potatoes
1 1/4-pounds Hawaiian-style purple sweet potatoes
1T. balsamic vinegar
1T. olive oil
1 garlic clove, minced
1/2 red onion, finely chopped
1/4c. chopped fresh parsley
3T. fat-free mayo
3T. fat-free plain yogurt
1/4t. salt
1/8t. ground pepper
Scrub and peel potatoes. Cut into small chunks. Put potatoes in a large pot, cover with cold water. Bring to a boil, reduce heat, and simmer until tender but not mushy. Drain and rinse with cold water. Set aside.
Combine vinegar, oil, and garlic in a small bowl. Add onion and toss gently with the potatoes, coating well.
In another bowl, combine parsley, mayo, yogurt, salt, and pepper. Pour over potatoes, toss and coat, then put in the fridge for at least 3 hours.
Makes 8 servings. 3 Points per serving.
1 1/2-pounds white potatoes
1 1/4-pounds Hawaiian-style purple sweet potatoes
1T. balsamic vinegar
1T. olive oil
1 garlic clove, minced
1/2 red onion, finely chopped
1/4c. chopped fresh parsley
3T. fat-free mayo
3T. fat-free plain yogurt
1/4t. salt
1/8t. ground pepper
Scrub and peel potatoes. Cut into small chunks. Put potatoes in a large pot, cover with cold water. Bring to a boil, reduce heat, and simmer until tender but not mushy. Drain and rinse with cold water. Set aside.
Combine vinegar, oil, and garlic in a small bowl. Add onion and toss gently with the potatoes, coating well.
In another bowl, combine parsley, mayo, yogurt, salt, and pepper. Pour over potatoes, toss and coat, then put in the fridge for at least 3 hours.
Makes 8 servings. 3 Points per serving.
