LOW-FAT POTATO SALAD #2

LOW-FAT POTATO SALAD #2

2 lbs. red potatoes, cubed
½ cup Italian salad dressing
1 cup chopped celery
½ cup chopped green pepper
½ cup chop red onion
½ cup thinly sliced radishes
¼ cup minced fresh parsley
1 tsp. salt, optional
½ tsp. pepper
½ cup mayonnaise
1-1/2 cups Dijon mustard
¼ tsp. sugar

Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 3 hours.

Yield: 14 servings.