{recipe} Potato Salad with Yogurt Vinaigrette

This is my new favorite potato salad recipe. It’s tangy and delicious with a vinegary bite that sneaks up on you. It’s also not full of mayonnaise or other fattening things. With all the celery in it, you can practically consider it health food. I make a batch and bring it to work for a healthy, balanced, and filling lunch.

The recipe is from Martha Rose Shulman’s Recipes for Health series in the New York Times–a source of recipes I have turned to many times with great success. I have not tried a bad recipe from the series yet. All have turned out fantastically and been reasonably easy to prepare. I like them so much that I just ordered the physical cookbook–which is something I almost never do. I own very few cookbooks.

P.S. I use Fage nonfat plain yogurt to lower the calories further.

P.P.S. Maybe you are thinking it’s weird to talk about potato salad in December, but if you live in California you are not calibrated to think about potato salad only in the summer!

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