“Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.” - by sal
Ingredients
Adjust Servings
Original recipe yields 6.5 cups
Directions
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook for 15 minutes or until tender but firm. Drain the potatoes and transfer to a large bowl.
- In a large mixing bowl, toss together the vanilla yogurt, green onions, lemon, celery, carrots, bean sprouts, red onion, salt, pepper and garlic salt. Pour the mixture over the potatoes. Mix gently, thoroughly coating but not mashing the potatoes. Refrigerate until serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 114 cal
- 6%
- Fat
- 0.6 g
- < 1%
- Carbs
- 25.2 g
- 8%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"I liked this very much. The men in my family were not so excited about it. I'm making this the next time me and the girlfriends get together...." See more"
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