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Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Potato and Vegetable Salad with Mustard Ranch

Published in Recipes, Pasta & Potatoes Author: CentraCare

Recipe from myrecipes.com

Ingredients

  • 2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
  • 2 teaspoons kosher salt, divided
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon honey
  • 1 garlic clove, minced
  • 1 cup chopped red bell pepper (about 1 medium)
  • 3/4 cup chopped celery
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh dill

Preparation

  1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
  2. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.

Makes: 8 servings (serving size: 1 cup)

Nutritional Information Per Serving
  • Calories: 107
  • Fat: 0.7 g.
  • Sat. Fat: 0.3 g.
  • Iron: 1.2 g.
  • Sodium: 318 mg
  • Carbs: 22.4 g.
  • Fiber: 2.8 g.
  • Protein: 3.7 g.