Prep time: 15 minutes | Cooking time: 25 minutes | Servings: 4
Ingredients
- 15 potatoes (scrubbed and quartered)
- 2 tablespoons plain nonfat Greek yogurt
- 2 tablespoons vegetable oil
- 6 teaspoons yellow mustard (or Dijon mustard)
- 3 celery stalks (chopped)
- 2 scallions (whites and greens chopped)
- 1/2 cup fresh parsley leaves (chopped)
Live Well Tips
- This dish originates from Germany and is a southern picnic favorite.
- Use red or yellow instead of new potatoes.
- Potatoes have more potassium per serving than bananas!
Directions
- Wash hands with soap and water.
- Put potatoes in a pot and cover with cold water.
- Bring to a boil over high heat and cook about 15 minutes, until potatoes are tender.
- Drain and set aside to cool to room temperature.
While potatoes are cooling, mix the yogurt, vegetable oil, and mustard in a small bowl. - Add the yogurt mixture to the cooled potatoes and gently mix.
- Stir in the celery, scallions, and parsley.
- Serve right away or cover and refrigerate up to 2 days.
Cook Together! Making Recipe with Kids
This easy side dish will satisfy even picky eaters! Eat immediately or refrigerate for up to 2 days.
Easy Tasks
- Gather ingredients and equipment
- Wash fresh foods, drain, and pat dry
- Mix sauce ingredients
- Pick parsley leaves
Intermediate Tasks
- Measure all ingredients
- Add all ingredients to bowl
Difficult Tasks
- Chop potatoes, celery, green onions and parsley
- Mix sauce with cooked and cooled potatoes gently
Nutrition Facts
Serving size 1 cup: Calories–210; Protein–5g; Carbohydrate–33g; Total Fat–7g; Saturated Fat–1g; Cholesterol–0mg; Fiber–5g; Sodium–131mg; Vitamin C–47mg; Vitamin A–44mcg; Iron–2mg; Calcium–66mg
Adapted from USDA Center for Nutrition Policy and Promotion