10 Minute Low-Fat Potato Salad

1. 1

   Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).

2. 2

   Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.

3. 3

   Dice the pickle, add it and the olives to the dressing mix.

4. 4

   When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.

5. 5

   Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.