5 cups peeled and cubed new potatoes
4 slices bacon
3 cups thickly sliced fresh mushrooms
2/3 cup sliced celery
2/3 cup chopped onion
1/4 teaspoon garlic powder
1 cup strawberry yogurt
Salt and pepper, to taste
Hulled and sliced fresh strawberries, for garnish
Sliced mushrooms, for garnish
Fresh parsley, for garnish
Drain the bacon grease from the skillet;
add the mushrooms, celery, onion, and garlic powder to the skillet; cook over medium-high heat for 2 minutes,
stirring frequently.
When the potatoes are done,
drain them, then shake them in their pan over the burner for a few seconds
to remove excess moisture.
Add the potatoes to the skillet and stir to combine.
Stir the yogurt into the skillet mixture.
Cook until just heated through,
then remove from heat and let stand
for 5 minutes.
Add the salt and pepper.
Spoon the potato salad into a shallow
serving dish and sprinkle with the crumbled bacon.
Garnish with strawberries, mushrooms, and parsley.
Serve warm or chilled.
Yield: 6 to 8 servings
Nutritional Information
Per Serving
Calories 180
Calories from Fat_60 (33%)
Total Fat_7 g
Saturated Fat_2.5 g
Cholesterol_10 mg
Sodium_115 mg
Total Carbohydrate_26 g
Dietary Fiber_3 g
Sugars_6 g
Proteins_5 g
Calcium_6%RDA
