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Ingredientes
- 1 Tbsp. salt plus
- 1/2 tsp salt
- 1 1/2 lb small red boiling potatoes
- 13 3/4 ounce canned water-packed artichoke hearts liquid removed and quartered
- 1 c. frzn petite green peas
- 1 c. sliced celery
- 1/4 c. minced onion
- 2 Tbsp. minced parsley
- 1/2 c. lowfat mayonnaise
- 1/2 c. plain nonfat yogurt
- 1 tsp chopped tarragon plus tarragon sprigs for garnish
- 2 x cloves garlic chopped
- 1 Tbsp. lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp freshly grnd pepper
- 2 Tbsp. skim lowfat milk optional (2 to 3) Romaine lettuce leaves
- 1 x tomato sliced
Direcciones
- Bring large pot of water to boil and stir in 1 Tbsp. salt. Add in potatoes and return to boil. Reduce heat and simmer till potatoes are fork tender, 25 to 30 min. Drain and let stand till cold sufficient to handle.
- Peel potatoes and cut into 1-inch cubes. Gently toss together potatoes, artichokes, peas, celery, onion and parsley in mixing bowl. Set aside.
- Mix mayonnaise, yogurt, chopped tarragon, garlic, lemon juice, mustard, pepper and remaining 1/2 tsp. salt in separate bowl. Pour dressing over potatoes and toss to coat proportionately. Cover and refrigerateseveral hrs or possibly overnight to let flavors blend.
- Before serving, add in 2 to 3 Tbsp. nonfat lowfat milk if needed to moisten salad. Taste and adjust seasonings if necessary. Line serving platter with romaine leaves. Spoon potato salad on romaine and garnish with tomato slices and tarragon sprigs. Sprinkle with freshly grnd black pepper.
- Cooking: Spud Salad"
- NOTES : The trick to making low-fat salad dressing is obvious: Do not use high-fat mayonnaise. But you do not want to simply substitute low-fat mayonnaise. It just doesn't taste as good as the real thing. This potato salad had tasters in The Times Test Kitchen coming back for seconds-and these weren't weight watchers. They liked the flavor. Low-fat mayonnaise is mixed with nonfat yogurt, chopped tarragon and garlic, lemon juice and a touch of Dijon mustard. Artichoke hearts, celery and green peas are added to the potatoes for color and crunch. Red rose, yellow rose and Yukon golds are all good boiling choices for potato salad. Cook them only till they are fork tender, then drain immediately to prevent them from becoming water logged and mushy. It's best to toss the potatoes with the dressing while they're still hot to allow the flavors to penetrate the potatoes. When ready to serve, spoon the well-chilled potato salad on a platter of romaine leaves and surround it with tomato slices and sprig
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 94 | |
| Calories from Fat 22 | 23% |
| Total Fat 2.48g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 170mg | 7% |
| Potassium 339mg | 10% |
| Total Carbs 13.12g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.4g | 2% |
| Protein 1.83g | 3% |
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