Two-Potato Salad

By carlaschwartz

Ingredients

• 1 1/2 pound(s) uncooked red potatoes, small, scrubbed and quartered
• 1 1/4 pound(s) sweet potato(es), peeled and cut into chunks
• 1 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 1 clove(s) (medium) garlic clove(s), minced
• 1/2 medium red onion(s), chopped
• 1/4 cup(s) parsley, fresh, chopped
• 3 Tbsp fat-free mayonnaise
• 3 Tbsp plain fat-free yogurt
• 1/4 tsp table salt
• 1/8 tsp black pepper, freshly ground

Preparation

Step 1

Combine the red potatoes and sweet potatoes in a large pot; add cold water to cover. Bring to a boil, reduce the heat, and simmer until tender, 15–20 minutes. Drain and rinse under cold water.


Combine the vinegar, oil, and garlic in a large bowl. Add the onion and potatoes; toss gently to coat.


Combine the parsley, mayonnaise, yogurt, salt, and pepper in a small bowl. Pour over the potatoes and toss to coat. Refrigerate, covered, until the flavors are blended, at least 3 hours. Yields about 1/2 cup per serving.