Warm Baked Potato Salad - Cuisinart CSC-400 Cookbook

Warm Baked Potato Salad

This salad may be assembled and served while potatoes are warm,
½ cup fat-free plain yogurt, strained
to yield ¼ cup*
½ cup lowfat mayonnaise
1½ tablespoons fresh lemon juice or
white balsamic vinegar
2 teaspoons Dijon-style mustard
2 teaspoons dill weed (dry, double
if using fresh)
Place the strained yogurt, mayonnaise, lemon juice, mustard, dill, salt, and pepper
in the work bowl of the Cuisinart
until blended and smooth, 20 seconds.
Cut the potatoes into bite-sized pieces, including the skins. Place in a large bowl
with celery and onions. Toss to combine. Add yogurt/mayonnaise mixture. Stir to
coat potatoes. Serve warm, or cover and refrigerate until ready to serve.
*To strain yogurt, place in yogurt strainer or fine sieve lined with a paper coffee
filter. Place over bowl and allow the whey to drain out; the yogurt will thicken and
may be used as a spread or in dressings without being watery.
Calories 178 (22% from fat) • carb. 32g • pro. 4g • fat 4g • sat. fat 1g
or chilled to serve later.
Makes 6 cups
® Food Processor fitted with metal blade. Process
Nutritional information per ½-cup serving:
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
S
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
3 "Almost" Baked Potatoes,
still warm (page 52)
1 rib celery, thinly sliced
¹∕ ³ cup finely chopped red onion
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ide iSheS
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