Creamy Red Potato Salad

http://www.eatingwell.com/recipes/creamy_red_potato_salad.html

From EatingWell:  July/August 1994

A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.

8 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 3 pounds red potatoes, scrubbed and cut into 1-inch pieces
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• Freshly ground pepper, to taste
• 1/2 cup nonfat plain yogurt
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons Dijon mustard
• 2/3 cup chopped celery
• 1/2 cup chopped scallions
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill

Preparation

1. Cover potatoes with cold water in a large saucepan; add salt and bring to a boil over medium heat. Cook until tender, 7 to 9 minutes. Drain the potatoes and place in a large bowl. Toss with vinegar and season with pepper. Let cool.
2. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add to the potatoes, along with celery, scallions, parsley and dill, stirring gently to combine. Taste and adjust seasonings with salt and pepper.

Nutrition

Per serving : 152 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 30 g Carbohydrates; 4 g Protein; 3 g Fiber; 413 mg Sodium; 825 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch