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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