WHY THEY’RE LIGHT Waxy new potatoes, tossed in a flavorful mustard vinaigrette, easily outdo heavy, mayonnaise-based potato salads, while low-fat yogurt and dill dress up sliced cucumbers. Pack either low-calorie side for a picnic.

　　

Ingredients

serves 4

　　1 1/2 pounds new potatoes, scrubbed

　　Coarse salt and ground pepper

　　1/4 cup white-wine vinegar

　　1 tablespoon Dijon mustard

　　1 tablespoon whole-grain mustard

　　3 tablespoons olive oil

　　1 celery stalk, thinly sliced crosswise, plus 1/2 cup celery leaves

　　

Step 1

Place potatoes in a medium saucepan and cover with cold water. Bring to a boil, and add salt. Reduce to a simmer, and cook until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.

　　

Step 2

Meanwhile, in a medium bowl, combine vinegar and both mustards; season with salt and pepper.

　　

Step 3

When potatoes are cool enough to handle, quarter and toss with mustard-vinegar mixture. Cover and refrigerate until chilled, about 2 hours or up to overnight. Add oil and celery stalk leaves to potatoes; toss and serve.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 220

　　

Step 6

Fat: 10.7g (1.5g Saturated Fat)

　　

Step 7

Protein: 3.2g

　　

Step 8

Carbohydrates: 29.2g

　　

Step 9

Fiber: 4.3g

　　Everyday Food: Light