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Sunday, June 24th 7:30 pm

New Albany High School Commons dish without the calories, you can make a lightened-up version of potato salad:

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“Traditional potato salad is usually made with mayonnaise or sour cream, and you can use plain nonfat yogurt in place of those … so that you still have the creaminess and richness, but you’re making it without all the fat.”

If you’re tasked with dessert, bring frozen fruit for a refreshing after-dinner snack. For those with a sweet tooth, Lobb has a creative suggestion.

“Instead of a bowl of ice cream with a little bit of fruit, why not try a bowl of fruit with a little bit of ice cream to garnish it?” she says.

Lisa Aurand is editor of Healthy New Albany Magazine. Feedback welcome at editor@healthynewalbany.org.

Yogurt Potato Salad

INGREDIENTS:

• 3-4 medium potatoes, diced

• ½ red pepper, chopped

• 2 stalks celery, chopped

• ½ onion, chopped

• 3 T dill pickles, chopped (optional)

• 3 boiled eggs or egg whites (optional)

• 1 cup Plain yogurt (fat free or low fat)

• 2 T Dijon mustard

• 1 T paprika

• Salt and pepper

DIRECTIONS:

Boil potatoes in a pot with about an inch of salted water for 10-20 minutes, until tender. Once potatoes cool, mix potatoes, eggs, red pepper, celery, onion and pickles in a bowl. In a separate bowl, mix yogurt, mustard and paprika. Stir dressing into potato mixture and add salt and pepper to taste. Refrigerate until served.

Dr. Karen Riccio

Dr. Riccio graduated from The Ohio State University College of Optometry in 1982. She practiced at the Cincinnati Eye Institute for 10 years, where she was involved in emergency eye care, pediatric eye care, medical glaucoma care and peri-operative cataract surgery care. In 1997, she joined the Eye Designs team, and she is a doctor at the company’s New Albany location. She is a member of the American Optometric Association, the Ohio Optometric Association and the Central Ohio Optometric Association. She has also served as a past president of the Ohio Optometric Association.