Old-Fashioned Potato Salad

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This traditional side dish will be a hit at any outdoor party or picnic.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Make the dressing: In a small bowl, combine the yogurt with the sour cream, mayonnaise, vinegar, mustard, salt, and pepper.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest