Light potato salad
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red potatoes -- unpeeled |
| Cooked and cubed (5 cups) | ||
| ½ | cup | Celery -- chopped |
| ¼ | cup | Dill pickles -- chopped |
| 2 | tablespoons | Sweet red peppers -- |
| Chopped | ||
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Fresh parsley -- snipped |
| 1½ | teaspoon | Fresh mint -- snipped |
| 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 |
| Or 1/4 teaspoon dried basil | ||
| ¼ | teaspoon | Pepper |
Directions
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