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 10 medium potatoes with skins, scrubbed clean- 4 cups Plain Mountain High Yoghurt
- 3 tablespoons tarragon or malt vinegar
- 1 cup chopped celery
- 4 tablespoons grated or chopped
red onion
- 3 hard cooked eggs, cooled and diced
- 1 tablespoon Dijon mustard
- Salt and pepper
- Chopped fresh parsley
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In a large stockpot, cover potatoes with water and boil until easily pierced with a fork through the center, about 20 minutes. Drain, cool, and dice into ½” cubes.
In a large glass or ceramic bowl, stir together yoghurt, vinegar, celery, onions, eggs, and mustard. Add cooled potatoes and stir until coated evenly. Season with salt and pepper to taste. Cover and chill for several hours. Garnish with chopped parsley.
Makes 6 to 8 servings.
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| Calories - 320 |
| Total Fat - 5g |
| Cholesterol - 15mg |
| Potassium - 1423mg |
| Sodium - 133mg |
| Total Carbohydrates - 57g |
| Protein - 12g |
| Fiber - 6g |
| Calcium - 25% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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