Directions:
- Bring a large pot three-fourths full of salted water to a boil over high heat.
- Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes.
- Drain and let cool completely in the refrigerator for at least 1 hour.
- Cut the potatoes into 3/4-inch dice.
- In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil.
- Add the potatoes.
- Season with salt and pepper and toss gently to mix.
- To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.76 Kcal (1088 kJ) | ||
| Calories from fat | 76.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 8.96mg | 3% | |
| Sodium | 163.3mg | 7% | |
| Potassium | 1223.58mg | 26% | |
| Total Carbs | 40.87g | 14% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 47mg | 261% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.93 Kcal (343 kJ) | ||
| Calories from fat | 24.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 13% | |
|---|---|---|---|
| Cholesterol | 2.82mg | 3% | |
| Sodium | 51.5mg | 7% | |
| Potassium | 385.91mg | 26% | |
| Total Carbs | 12.89g | 14% | |
| Sugars | 1.46g | 18% | |
| Dietary Fiber | 1.95g | 25% | |
| Protein | 1.89g | 12% | |
| Vitamin C | 9.9mg | 52% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 14.8mg | 261% | |
| Calcium | 28.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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