Yield: 10 servings
Measure | Ingredient |
---|---|
2 pounds | Red potatoes -- unpeeled |
\N \N | Cooked and cubed (5 cups) |
½ cup | Celery -- chopped |
¼ cup | Dill pickles -- chopped |
2 tablespoons | Sweet red peppers -- |
\N \N | Chopped |
2 tablespoons | Chopped onion |
2 tablespoons | Fresh parsley -- snipped |
1½ teaspoon | Fresh mint -- snipped |
\N \N | Or 1/2 teaspoon dried mint |
2 tablespoons | Plain lowfat yogurt |
½ tablespoon | Lemon juice |
½ teaspoon | Honey |
¼ teaspoon | Dry mustard |
¾ teaspoon | Fresh basil -- snipped |
\N \N | Or 1/4 teaspoon dried basil |
¼ teaspoon | Pepper |
In a 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 Diabetic Exchanges: one ½ cup serving equals 1 starch; also 63 calories, 74 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, trace fat.
Recipe By : Taste Of Home