Herbed Potato Salad

Prep: 15 min., Cook: 25 min., Cool: 30 min., Chill: 1 hr.

Yield: Makes 4 servings (serving size: 1 cup, not including garnishes)

Ingredients

• 2  pounds  red potatoes, cubed
• 1  (14-oz.) can fat-free chicken broth
• 1  garlic clove, minced
• 1/2  cup  nonfat plain yogurt
• 1  tablespoon  chopped fresh dill
• 1  tablespoon  chopped fresh oregano
• 2  tablespoons  light mayonnaise
• 2  tablespoons  olive oil
• 2  tablespoons  white wine vinegar
• 1  teaspoon  salt
• Garnishes: fresh dill sprig, chopped toasted pecans

Preparation

1. Bring first 3 ingredients and 2 cups water to a boil in a large saucepan over medium-high heat, and cook 20 minutes or until tender. Drain and let cool 30 minutes.

2. Whisk together yogurt and next 6 ingredients in a large bowl until combined.

3. Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish, if desired.

Nutritional Information

Calories:

274

Fat:

10.4g (sat 1.6g,mono 5.3g,poly 1.3g)

Protein:

7.7g

Carbohydrate:

40.7g

Fiber:

3.9g

Cholesterol:

3.3mg

Iron:

1.9mg

Sodium:

702mg

Calcium:

71mg