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Deep South Creole Potato Salad

potatoes, celery, mustard, onion

Deep South Creole Potato Salad -


2 lbs fingerling potatoes, cut into 1 inch pieces (or small red potatoes)
1/2 cup plain low-fat yogurt (soy or coconut recommended)
1/4 cup whole-grain creole mustard
2 teaspoons olive oil
1 small red bell pepper, diced (1 cup)
3 celery ribs, diced (1 cup)
1/2 small red onion, sliced (1/2 cup)


Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.
Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.
Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.

Read the full directions on


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