Red potato salad with grainy mustard dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | New red potatoes |
| ½ | cup | Chopped scallions |
| 1 | cup | Chopped celery |
| ½ | cup | Sliced ripe olives |
| ½ | cup | Plain nonfat yogurt |
| 3 | tablespoons | Grainy mustard |
| 1 | teaspoon | Chopped fresh dill |
| ¼ | teaspoon | Celery seed (optional) |
| 1 | teaspoon | Chopped fresh basil; -OR- Dried Basil |
| ½ | teaspoon | Salt |
| Freshly grated black pepper (to taste) | ||
Directions
GRAINY MUSTARD DRESSING
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