* 2 pounds unpeeled red potatoes, cooked and cubed (5 cups) * 1/2 cup chopped celery * 1/4 cup chopped dill pickle * 2 tablespoons chopped sweet red pepper * 2 tablespoons chopped onion * 2 tablespoons minced fresh parsley * 1-1/2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint * 2 tablespoons reduced-fat plain yogurt * 2 tablespoons lemon juice * 1/2 teaspoon honey * 1/4 teaspoon ground mustard * 3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil * 1/4 teaspoon pepper
SERVINGS 10 CATEGORY Low Fat METHOD Chill PREP 10 min. TOTAL 10 min.
DIRECTIONS
In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours. Yield: 10 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1/2-cup serving equals 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 74 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
WOW is right!!! David loves potato salad. I'll have to try this sometime...when I get a chance!
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The Lord your God is with you, He is mighty to save. He will take great delight in you, He will quiet you with His love. He will rejoice over you with singing. Zephaniah 3:17
