POTATO SALAD (from the Eating Younger Newsletter)
For information on ordering call Dr. Muriel Wagner at: (248) 350-1190.
12 unpeeled, baby Yukon gold potatoes, washed
1 c. fat-free sour cream or Greek yogurt
3 small cucumber pickles, washed and sliced
2 t. horseradish
1/4 c. fresh dill, chopped
Pierce potatoes with a fork. Place on waxed paper or paper toweling in a microwave. Heat on high for 6-8 minutes til tender-crisp. Slice without
peeling. Mix with sour cream, horseradish and cucumbers. Sprinkle with dill. Serve with thick slices of tomatoes.
Healthy potato salad recipe published in our September, 2008 Menu Minder, Issue #299.