At a Glance
- Potato Type: White
- Prep Method: null
- Special Requests: Gluten Free, Low Fat
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This light, veggie-packed side dish combines America’s Favorite Vegetable – the potato – with several other good-for-you ingredients for a combined nutritional punch. An easy way to work extra vegetables in your daily routine, the Quick & Healthy Garden Veggie Potato Salad is so tasty and colorful that even kids will love it. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
1 1/2 pounds yellow or white potatoes
1 cup non-fat plain yogurt*
1/3 cup minced red onion
1/3 cup thinly sliced celery
3/4 cup coarsely chopped and lightly packed fresh spinach
1/4 cup diced bell pepper
3 tablespoons shredded carrots
1 tablespoon snipped fresh basil
1/2 of a (6.5-oz.) jar coarsely chopped marinated artichoke hearts (including liquid)
1/4 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
Preparation
Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.
*Russets or red potatoes can be substituted
Calories: 200 Fat: 2g Sodium: 410mg Vitamin C: 0.6% Fiber: 5g Protein: 6g Potassium: 786mg
