© iStockphoto/ThinkstockMix up this classic potato salad at your next outdoor gathering.This traditional side dish will be a hit at any outdoor party or picnic.
Ingredients
- 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
- 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.
