| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Low fat, Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Small salad potatoes |
| 3/4 | c | Plain fat-free yogurt |
| 3 | T | White wine vinegar |
| 1 | T | Minced fresh dill |
| 1 | T | Minced fresh parsley |
| 2 | t | Minced fresh tarragon |
| 1/2 | Onion, chopped | |
| 1 | Celery rib, chopped | |
| 1 | Carrot, coarsely shredded |
INSTRUCTIONS
Cook potatoes until tender but firm; cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours. Yield: 8 servings. Exchanges: 1 starch Nutritional Information: Serving Size: 1/8 recipe Calories: 78 Sodium: 19 mg Cholesterol: trace Carbohydrate: 17 gm Protein: 3 gm Fat: trace Recipe by: Down-Home Diabetic Cookbook Posted to Digest eat-lf.v097.n329 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Dec 28, 1997
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