Nutrition Facts

Serving Size 3/4 cup

Servings Per Recipe 4

Amount Per Serving
Calories 173
Total Fat 8.8
  Saturated Fat 2.2
  Monounsaturated Fat 1.5
  Polyunsaturated Fat 2.4
Total Carbohydrate 16
  Dietary Fiber 2.7
Protein 8.7
Sodium 447

Garden Potato Salad


2 tbsp light mayonnaise
1 tbsp fat free plain yogurt
1 ½ tsp Dijon mustard (or to taste)
½ tsp salt
1 tsp black pepper
2 tbsp fresh parsley, chopped
4 hard boiled eggs, diced
1 ¼ cup potatoes, without skin, boiled and diced
¾ cup diced carrots, boiled and drained
½ 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.

Serves 4.

Serving Suggestions:

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