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This traditional side dish will be a hit at any outdoor party or picnic.
You Will Need
1 1/2 pounds new or small red potatoes, halved or quartered
2 eggs
2 stalks celery, diced
1 small cucumber, peeled, seeded, and diced
4 scallions, sliced
1/2 cup plain nonfat yogurt
1/4 cup low-fat sour cream
1/4 cup low-fat mayonnaise
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/8 teaspoon each salt and pepper
2 tablespoons chopped parsley
What to Do
1. Place the potatoes in a steamer basket and set in a large saucepan over about 1 inch of cold water. Cover the pan and bring the water to a boil over moderately high heat. Steam the potatoes 10 to 15 minutes or until tender. Transfer to a large bowl.
2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil over moderate heat and simmer about 8 minutes. Drain and place under cold running water. When cool, peel off the shells and coarsely chop. Add to potatoes along with the celery, cucumber, and scallions.
3. Make the dressing: In a small bowl, combine the yogurt with the sour cream, mayonnaise, vinegar, mustard, salt, and pepper.
4. Pour the dressing over the potatoes, eggs, and vegetables. Add the parsley and toss to coat well. Either serve at room temperature or cover and refrigerate until ready to serve.
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