Garden Potato Salad


2 tbsp light mayonnaise

1 tbsp fat free plain yogurt

1 1/2 tsp Dijon mustard (or to taste)

1/2 tsp salt 1 tsp black pepper

2 tbsp fresh parsley, chopped

4 hard boiled eggs, diced

1 1/4 cup potatoes, without skin, boiled and diced

3/4 cup diced carrots, boiled and drained

1/2 cup peas, boiled and drained


1. In a medium bowl, mix the mayo, the yogurt, Dijon mustard, salt, pepper and parsley.
2. Add the eggs, potatoes, carrots and peas; mix well. Leave it in the refrigerator for 15 minutes or more to cool; serve cold.

Serving Suggestions:

Serve it with lean protein and cooked vegetables, couscous or rice.