Created: 07/05/2014 9:31 AM WNYT.com
By: WNYT Staff, Albany, New York
Greek Yogurt Potato Salad
created by Chef Michael Pallozzi of Carney's Tavern, Ballston Lake, NY
created by Chef Michael Pallozzi of Carney's Tavern, Ballston Lake, NY
3 stalks lemon grass
3/4 pound fingerling potatoes
2 tablespoons light mayonnaise
1 tablespoon plain nonfat Greek yogurt
1 1/2 teaspoons grainy mustard
1/3 cup prechopped celery
3 tablespoons prechopped red onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black
Preparation:
1.) Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
2.) Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop lemon grass.. add to potatoes.
Variation 1 Sour Cream-Dill: Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.
Serves 6 (serving size: 1/2 cup)
Calories 50 (0% from fat); Fat 0.7g (sat 0.4g); Sodium 87mg
Variation 2
German-Style: Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoons Dijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.
Serves 6 (serving size: 1/3 cup)
Calories 82 (0% from fat); Fat 3.1g (sat 0.7g); Sodium 132mg
Variation 3
Lemon-Herb: Prepare base recipe through step 1; omit egg. Whisk together 1 tablespoon olive oil, 1/4 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl. Stir in 1/3 cup chopped arugula, 2 tablespoons sliced kalamata olives, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh chives. Add drained potatoes; toss gently to coat.
Serves 6 (serving size: 1/3 cup)
3/4 pound fingerling potatoes
2 tablespoons light mayonnaise
1 tablespoon plain nonfat Greek yogurt
1 1/2 teaspoons grainy mustard
1/3 cup prechopped celery
3 tablespoons prechopped red onion
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black
Preparation:
1.) Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.
2.) Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop lemon grass.. add to potatoes.
Variation 1 Sour Cream-Dill: Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.
Serves 6 (serving size: 1/2 cup)
Calories 50 (0% from fat); Fat 0.7g (sat 0.4g); Sodium 87mg
Variation 2
German-Style: Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoons Dijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.
Serves 6 (serving size: 1/3 cup)
Calories 82 (0% from fat); Fat 3.1g (sat 0.7g); Sodium 132mg
Variation 3
Lemon-Herb: Prepare base recipe through step 1; omit egg. Whisk together 1 tablespoon olive oil, 1/4 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl. Stir in 1/3 cup chopped arugula, 2 tablespoons sliced kalamata olives, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh chives. Add drained potatoes; toss gently to coat.
Serves 6 (serving size: 1/3 cup)
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