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Lemon-Tarragon Potato Salad

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Nutrition Analysis

Calories	212
Total Fat	12g
Saturated Fat	2g
Cholesterol	5mg
Sodium	280mg
Carbohydrates	23g
Dietary Fiber	2.5g
Protein	5.5g
Calcium	71mg

Makes 8 servings

Replacing some or all of the mayonnaise with Greek yogurt in any potato salad adds a subtle tang, which goes so well with the fragrant zest and herb in this one.

Ingredients:

2 pounds yellow-fleshed potatoes, such as Yukon Gold
1 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced celery
1/2 cup diced red onion
1 tablespoon chopped fresh tarragon
Optional: 1 1/2 cups of cooked fresh peas

Directions:

1. Place potatoes in large pot of cold salted water. Bring to simmer over medium heat and cook until tender when pierced with knife, 20 to 40 minutes, depending on size. Drain and let cool completely.

2. In large bowl, stir together yogurt, mayonnaise, mustard, lemon zest, lemon juice, salt and pepper. Cut potatoes into 3/4-inch pieces (remove skin first if tough) and add to bowl, along with celery, onion and tarragon. Fold together gently. Salad can be made up to 1 day ahead and refrigerated.