Tucker Farms, Inc.
Created: 07/05/2014 9:31 AM WNYT.com By: WNYT Staff, Albany, New York

Greek Yogurt Potato Salad
created by Chef Michael Pallozzi of Carney's Tavern, Ballston Lake, NY

3 stalks lemon grass

3/4 pound fingerling potatoes

2 tablespoons light mayonnaise

1 tablespoon plain nonfat Greek yogurt

1 1/2 teaspoons grainy mustard

1/3 cup prechopped celery

3 tablespoons prechopped red onion

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black


1.) Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

2.) Combine remaining ingredients in a medium bowl; add potatoes. Peel and coarsely chop lemon grass.. add to potatoes.

Variation 1 Sour Cream-Dill: Prepare base recipe through step 1; omit egg. Combine 1/2 cup diced English cucumber, 2 tablespoons reduced-fat sour cream, 1 1/2 tablespoons plain fat-free Greek yogurt, 1 1/2 teaspoons chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Add drained potatoes to cucumber mixture, and toss gently to coat.
Serves 6 (serving size: 1/2 cup)
Calories 50 (0% from fat); Fat 0.7g (sat 0.4g); Sodium 87mg

Variation 2

German-Style: Prepare recipe through step 1; omit egg. Cook 2 slices center-cut bacon over medium-high until crisp; crumble. Add 1 tablespoon olive oil to drippings in pan. Return pan to medium-high. Add 2 teaspoons brown sugar, 1 teaspoon minced garlic, and 2 teaspoons Dijon; cook 1 minute. Add 3 tablespoons cider vinegar; bring to a boil. Remove from heat; stir in 1/4 teaspoon pepper and 1/8 teaspoon kosher salt. Combine sugar mixture, potatoes, and 1/3 cup sliced green onions. Top with bacon.
Serves 6 (serving size: 1/3 cup)
Calories 82 (0% from fat); Fat 3.1g (sat 0.7g); Sodium 132mg

Variation 3

Lemon-Herb: Prepare base recipe through step 1; omit egg. Whisk together 1 tablespoon olive oil, 1/4 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 teaspoon Dijon, and 1/4 teaspoon pepper in a bowl. Stir in 1/3 cup chopped arugula, 2 tablespoons sliced kalamata olives, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh basil, and 1 tablespoon chopped fresh chives. Add drained potatoes; toss gently to coat.
Serves 6 (serving size: 1/3 cup)