Warm Baked Potato Salad - Cuisinart PSC-650C Instruction Booklet

Warm Baked Potato Salad

This salad may be assembled and served while potatoes are warm,
²∕ ³ cup (167 ml) fat-free plain yogurt,
strained to yield ¹∕ ³ cup (83 ml)*
½ cup (125 ml) lowfat mayonnaise
2 tablespoons (30 ml) fresh lemon juice
or white balsamic vinegar
½ tablespoon (7 ml) Dijon-style mustard
½ tablespoon (7 ml) 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
Process 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 7 cups (1.75 L)
Food Processor fitted with metal chopping blade.
®
Nutritional information per serving [½ cup (125 ml)]:
• chol. 5mg • sod. 266mg • calc. 42mg • fiber 3g
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
4 "Almost" Baked Potatoes,
still warm (page 48)
2 celery stalks, thinly sliced
½ cup (125 ml) finely chopped red onion
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