| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Low-fat, Salads, Side dish | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | New red potatoes |
| 1/2 | c | Chopped scallions |
| 1 | c | Chopped celery |
| 1/2 | c | Sliced ripe olives |
| 1/2 | c | Plain nonfat yogurt |
| 3 | T | Grainy mustard |
| 1 | t | Chopped fresh dill |
| 1/4 | t | Celery seed, optional OR- |
| 1/4 | t | Dried Basil |
| 1/2 | t | Salt |
| Freshly grated black pepper | ||
| to taste |
INSTRUCTIONS
Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour over salad and mix well. Serve immediately or chill until serving. Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 50 mg calcium Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 231.9mg
Potassium: 64.4mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g