Ingredients:
4 potatoes ( kiwi sized)
1/2 cup plain fat-free yogurt
1 tablespoon salad dressing ( or mayo)
1 tablespoon Dijon mustard
1 tablespoon spicy mustard
1 pickles ( or 1/4 cup relish)
1/4 cup sliced green olives ( with pimentos)
Directions:
Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.).
Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
Dice the pickle, add it and the olives to the dressing mix.
When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle. Chop them into bite sized pieces, and rinse again until they are cooled completely.
Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.
Servings: 3
Time preparation: 10 min.
Time total: 10 min.