May 30, 2006

Deviled Potato Salad



Ingredients:
2 1/2 lbs peeled, cooked and diced Yukon gold potatoes
5 sprigs chives, minced
1 carrot, diced
1 stalk celery, diced
3 tablespoons nonfat plain yogurt
2 tablespoons good quality Dijon mustard
salt
pepper
Directions:
Place the potatoes in a large bowl along with the yogurt and the mustard. Using a large spoon, toss to coat. Add carrot and celery, toss again. Sprinkle with chives and salt and pepper to taste. Using the same spoon, gently fold the potato salad over to incorporate the chives.
My thoughts:

Suddenly Baltimore has turned into a pit of humidity and heat making it the perfect time to make and serve a cold side dish. This is a very low fat and healthier verison of a traditional deviled potato salad. I added the celery and the carrots to give it a nice crunch and since I am not a egg-in-potato-salad type person, it keeps the salad from being too bland. Dijon mustard perks it up as well. Did you know that you have to use mustard and spices to technically call something "deviled"? Just some trivia for you!