Low-fat potato salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small salad potatoes |
| ¾ | cup | Plain fat-free yogurt |
| 3 | tablespoons | White wine vinegar |
| 1 | tablespoon | Minced fresh dill |
| 1 | tablespoon | Minced fresh parsley |
| 2 | teaspoons | Minced fresh tarragon |
| ½ | medium | Onion; chopped |
| 1 | Celery rib; chopped | |
| 1 | small | Carrot; coarsely shredded |
Directions
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: ⅛ 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@...> on Dec 28, 1997