The right amount of mustard is a key ingredient for great potato salad. Since yellow mustard is usually high in sodium, this recipe calls for dry mustard instead.

　　

Ingredients

Serves 9; 1/2 cup per serving

　　

Salad

1 1/2 to 2 pounds red potatoes, cooked and diced

　　1 or 2 medium ribs of celery, chopped

　　6 medium radishes, sliced

　　2 medium green onions, sliced

　　

Dressing

3 tablespoons fat-free sour cream

　　2 1/2 tablespoons vinegar

　　2 tablespoons light mayonnaise

　　2 tablespoons fat-free plain yogurt

　　1 tablespoon sugar

　　1 teaspoon dry mustard

　　1/2 teaspoon celery seeds (optional)

　　1/4 teaspoon pepper

　　1/4 teaspoon turmeric

　　

Step 1

In a large bowl, stir together the salad ingredients.

　　

Step 2

In a small bowl, whisk together the dressing ingredients. Pour into the potato mixture, stirring gently to coat. Cover and refrigerate for about 2 hours before serving.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 92

　　

Step 5

Total fat: 1.0g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 0.0g

　　

Step 10

Cholesterol: 2mg

　　

Step 11

Sodium: 43mg

　　

Step 12

Carbohydrates: 19g

　　

Step 13

Fiber: 2g

　　

Step 14

Sugars: 3g

　　

Step 15

Protein: 3g

　　

Step 16

Calcium: 34mg

　　

Step 17

Potassium: 434mg

　　

Dietary Exchanges

Step 18

1 1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition