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Ingredients
9 ounces tiny new potatoes
1 ½ tablespoons low-fat mayonnaise
1 ½ tablespoons plain nonfat yogurt
1 ½ tablespoons Dijon mustard
2 tablespoons cider vinegar
1 ½ tablespoons horseradish
1 sprig tarragon to yield 1 teaspoon chopped
⅔ cup drained, sliced canned beets (no-salt variety, if available)
1 small apple
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
43 grams carbs; 225 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 537 milligrams sodium; 5 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
- Step 2
Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
- Step 3
Wash and chop the tarragon. Drain and chop the beets into small dice. Wash, trim and core but do not peel the apple, and cut into small dice. Add the tarragon, beets and apple to the dressing.
- Step 4
When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing. Season with salt and pepper.
Private Notes
Comments
Very good! I did add frozen peas and some chopped bread and butter pickles, plus a little juice from the pickles.
Forgot to add that I did not add the apple since I used peas. The apple didn’t sound right to me but might try it next time.