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Light Potato Salad
by Ginger Morris
Prep time: 0:30
Overall time: 2:30
SERVINGS
10 servings scale / convert
INGREDIENTS
2 lb. unpeeled red potatoes, cooked
1/2 cup chopped celery
1/4 cup chopped dill pickles
2 tbsp. chopped sweet red peppers
2 tbsp. chopped onion
2 tbsp. snipped fresh parsley
1/4 tsp. pepper
2 tbsp. plain low-fat yogurt
2 tbsp. lemon juice
1/2 tsp. honey
1/4 tsp. dry mustard
3/4 tsp. fresh basil or 1/4 tsp. dried basil
1-1/2 tsp. fresh mint or 1/2 tsp. dried mint
INSTRUCTIONS
In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours.
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