1 pound thin-skinned new potatoes, not peeled (about 4 cups, cubed)
1 cup sliced celery
½ cup sliced green onion
Dressing:
3 tablespoons fat-free plain yogurt
1 tablespoon light mayonnaise
1 ½ teaspoons Dijon mustard
½ teaspoon chopped garlic
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon onion powder
¼ teaspoon salt (optional)
Cut potatoes in 1-inch cubes. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potatoes are tender. Drain.
Mix dressing ingredients.
Combine hot potatoes, celery, green onion, and dressing. Serve hot or refrigerate and serve cold.
Makes 6 servings
6 cups
Each Serving
1 cup
Carb Servings
1
Exchanges
1 starch
Nutrient Analysis
Calories 74
Total Fat 1g
Saturated Fat 0g
Cholesterol 1mg
Sodium 78mg
Total Carbohydrate 14g
Dietary Fiber 2g
Sugars 2g
Protein 2g
