Yogurt helps lighten mayo-laden potato salad

Dear Jeanne: My family loves potato salad, but it seems to take so much mayonnaise to make it good. Is there an alternative that I could use to make it just as tasty? --Patty A., Seattle

Dear Patty: I like to combine fat-free plain yogurt with light mayonnaise to lighten the fat in mayonnaise-based salad dressings. I also added some additional seasonings to this recipe because I lowered the salt, and potatoes seem bland without salt. I hope your family enjoys this recipe as much as mine did!

POTATO SALAD

6 cups diced, boiled potatoes

1 bunch green onions, chopped

2 stalks celery, chopped

3 eggs, hard-boiled and chopped

1 1/2 cups mayonnaise

1 teaspoon mustard

2 teaspoons salt

1/2 teaspoon pepper

Combine all ingredients and chill.

Makes 12 servings.

LOW-FAT POTATO SALAD

6 medium potatoes (about 2 pounds)

3/4 cup nonfat plain yogurt

1/2 cup light mayonnaise

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon celery seed

1 teaspoon dried dill weed, or 1 tablespoon fresh

1 teaspoon Dijon mustard

1 tablespoon vinegar

1 bunch green onions, chopped

2 stalks celery, chopped

4 hard-boiled egg whites, chopped

1. Place the whole potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium, or just enough to keep the water boiling, and cook for about 35 minutes, or until tender when poked with a sharp knife. Drain the potatoes and allow to cool (about 20 minutes). Peel potatoes and cut them into 1- inch cubes.

2. In a large bowl, combine the yogurt, mayonnaise, salt, pepper, celery seed, dill weed, Dijon mustard and vinegar. Mix well. Add the diced potatoes, green onions, celery and egg whites. Combine and chill to blend flavors.

Makes 12 ( 1/2-cup) servings.

Each serving contains approximately: Original Recipe: 275 calories; 25 gm fat; 56 mg cholesterol; 541 mg sodium; 14 gm carbohydrates; 3 gm protein; 1 gm fiber. Revised Recipe: 99 calories; 2 gm fat; 4 mg cholesterol; 283 mg sodium; 17 gm carbohydrates; 4 gm protein; 1 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

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