This fat-free potato salad recipe is my own concoction. It is a little different with its 1 cup of parsley and some banana peppers. I served it warm and thought it tasted great. My husband went back for seconds — actions speak louder than words.

Mary’s Fat-Free Potato Salad

• 6 redskin potatoes, boiled and cubed
• 1/2 yellow onion, diced
•  6 green onions, chopped
• 1 c. parsley, chopped
• 1/4 c. banana peppers, chopped
• 1/2 cucumber, peeled and chopped
• 4 oz. fat-free sour cream
• 2 T. vinegar
• 1 c. fat-free plain yogurt
• 1/2 t. salt
• ground pepper to taste

I originally used balsamic vinegar, which tasted great but gave it a darker color than I wanted.  Next time, I’ll perhaps try cider vinegar.