|by Alex Barker|
This authoritative and beautiful bookprovides essential information on preparing storing and cooking potatoes, opening with an alphabetical index ...
1 - 10 of 83 for yogurt potato salad
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Quarter potato but do not ... whisk mayonnaise with yogurt, pepper, cilantro, ... and pepper. Spoon over hot potatoes. Combine well. Serve warm. Serves 2/
Low calorie and ... celery seed and a few drops of wine vinegar to non-fat yogurt. 7. Toss potatoes with yogurt mixture. Serve cold. Makes about 6 servings.
In bowl, combine yogurt, mustard and horseradish. Add remaining ingredients; toss to mix well. Refrigerate to chill. Makes 8 servings, 60 calories each.
Wash and quarter ... together the mayonnaise, yogurt and Dijon mustard ... and walnuts to potato mixture. Mix together ... flavorful warm dish. . Palmer
Place potatoes in ... bowl, whisk together yogurt, sour cream, ... Quarter potatoes. Add to dressing. Gently stir until everything is coated. Refrigerate.
Combine salad ingredients. Mix dressing ... on top. Seal and refrigerate. Combine dressing, seal and refrigerate. Assemble at least 1 hour before serving.
Mix turkey or chicken, potato salad, and beans ... thoroughly. Stir in cottage cheese and yogurt or sour cream. Season with salt, pepper, and thyme. Serves 4.
In large saucepan, ... Spoon dressing over salad; toss gently. ... vitamin A 2%, vitamin C 8%, thiamine 4%, riboflavin 4%, niacin 2%, calcium 4%, iron 2%.
Bake potatoes 1 ... half. Scoop out potato, reserve shells. Combine potato, yogurt, salad dressing and onion; ... Makes 6 servings. 83 calories, 1 gram fat.
Place potatoes, celery, ... medium bowl stir yogurt, salad dressing, mustard, salt, ... blended. Pour over potato mixture and stir ... refrigerate for 1-4 hours.
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