Creamy Potato Salad with Lemon and Mint

Name: Creamy Potato Salad with Lemon and Mint
Prep time: 45 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 kilo potato, small; 2 sprigs celery, finely chopped; 4 tablespoons extra virgin olive oil; 3 tablespoons Yoplait® Greek yogurt; 2 tablespoons lime juice, fresh; 1 tablespoon peppermint, finely chopped; coarse salt; ground pepper

Yoplait Griego

A delicious side dish, try this explosion of flavors and pair it with your favorite meal; it will add an elegant and delightful touch to any dish.

Reviewed by Editorial Team of Kiwilimón

Published: 21-06-2018

Preparation

45 mins

Low

Cut the potatoes into small cubes, chop the celery and mint. Preheat the oven to 400ºF. In a Pyrex dish, place the potato cubes or slices and add 2 tablespoons of olive oil and a pinch of salt and pepper. Bake for 30 to 35 minutes, flipping the potatoes halfway through the time. Remove from the oven and let cool for 15 minutes. Add the celery with the potatoes. In a separate bowl, mix 2 tablespoons of olive oil, Yoplait Greek Natural, lemon juice, and a pinch of salt and pepper. Pour the mixture over the potatoes and garnish with mint.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

101.2

kcal

5.06%

Carbohydrate, by difference

12.9

4.3%

Protein

2.1

4.2%

Total lipid (fat)

4.9

7.54%

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100

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Creamy Potato Salad with Lemon and Mint

Ingredients

Preparation

Nutritional information

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