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Ingredients
- 9ounces tiny new potatoes
- 1½tablespoons low-fat mayonnaise
- 1½tablespoons plain nonfat yogurt
- 1½tablespoons Dijon mustard
- 2tablespoons cider vinegar
- 1½tablespoons horseradish
- 1sprig tarragon to yield 1 teaspoon chopped
- ⅔cup drained, sliced canned beets (no-salt variety, if available)
- 1small apple
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
225 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 5 grams protein; 537 milligrams sodium
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.