| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Salad/salad, Low fat, Side dish | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Red Potatoes — cooked |
| 1 | c | Nonfat Yogurt — plain |
| 1/4 | c | Nonfat Mayonnaise |
| 1 | tb | Dijon Mustard |
| 2 | ts | Mustard — coarse |
| 1/2 | tb | Cider Vinegar |
| 1 | tb | Fresh Parsley — snipped |
| 1 | ts | White Pepper |
INSTRUCTIONS
Excellent served as a buffet item or in a picnic lunch, this low calorie, low fat potato salad tastes even better the second day. Cut the potatoes into 1/2" slices. In a large bowl, whisk the yogurt, mayonnaise, mustards, vinegar, parsley and pepper. Add the potatoes and toss until coated. Cover and refrigerate until well chilled, at least 30 min. Serves: 4 Very good - seems to need a little something (not quite sure what). Entered into MasterCook II & tested for you by Reggie Dwork reggie@reggie.com Recipe By : Quick & Healthy Cooking, Aug 1995, pg 41 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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