LOW-FAT POTATO SALAD
1-1/2 lbs. small salad potatoes
¾ cup plain non fat yogurt
3 tbsp. white wine vinegar
1 tbsp. minced fresh dill
1 tbsp. fresh minced parsley
2-tsp. fresh minced tarragon
½ medium chopped
1 celery rib, chopped
1 small carrot, coarsely chopped
Cook potatoes until tender but firm; cool and sliced. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours.
Yield: 8 servings.
No comments:
Post a Comment