Potato Salad

Ingredients
2 pounds red potatoes, cut into 3/4-inch chunks
water
1 teaspoon plus 1/4 teaspoon salt, or more to taste, divided
3/4 cup fat free plain yogurt
2 teaspoons Dijon mustard (optional)
1 tablespoon plus 1 teaspoon extra virgin olive oil
2/3 cup finely chopped whole green onions
3 tablespoons finely chopped flat leaf parsley
1/2 tablespoon finely chopped fresh tarragon
Pepper, to taste
Place the potatoes in a large pot. Add enough cold water to exceed the top of the potatoes by 2 inches. Place the pot over high heat and add one teaspoon of the salt. Bring the water to a boil and cook them uncovered until they are just tender through, approximately 20-25 minutes.
Drain the potatoes in a colander and allow them to cool. Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining 1/4 teaspoon salt and stir them until combined.
Transfer the potatoes to a large bowl and pour the dressing over them. Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. Season to taste with additional salt and pepper. Refrigerate for at least one hour or up to 1 day. Makes 6 servings.
Each serving (about 1 scant cup) has: 157 calories, 4 g protein, 28 g carbohydrates, 3 g fat, trace saturated fat, less than 1 mg cholesterol, 3 g fiber, 267 mg sodium
Traditional Potato Salad has: 439 calories, 9 g protein, 27 g carbohydrates, 33 g fat, 6 g saturated fat, 287 mg cholesterol, 4 g fiber, 833 mg sodium
Devin Says:
I always slightly mash some of the potatoes in my potato salads to give it a creamier texture, thus requiring less mayonnaise. Larger chunks of whole potatoes seem drier and require more added fat and calories to be added for a similar result.
Using fresh herbs is one of the best ways to create rich flavors without adding lots of fat.
Save time and extend the life of your herbs by washing them as soon as you buy them. Shake them free of excess moisture then pat them dry with paper towels. Wrap them in a dry paper towel then store them in a plastic bag. The paper towel will extract the moisture, keeping them from spoiling quickly. Plus you won't have waste time washing and drying each little bit when you use them.