Fresh parsley and dill add depth to this creamy potato salad.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 1/2 pounds red or Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt
1 1/2 teaspoons sherry or white-wine vinegar
Freshly ground pepper to taste
1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1/3 cup chopped celery
1/4 cup chopped scallions
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill (optional)

1. Cover potatoes with cold water in a medium saucepan and add salt. Bring to a boil and cook over medium heat until tender, 7 to 9 minutes. Drain in a colander and transfer to a large bowl. Toss with vinegar and season generously with pepper. Set the potatoes aside to cool.
2. Whisk together yogurt, mayonnaise and mustard in a small bowl. Add the dressing to the reserved potatoes along with celery, scallions, parsley and dill, if using, stirring gently to combine. Season with salt and pepper.

NUTRITION INFORMATION: Per serving: 163 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 288 mg sodium; 981 mg potassium.
Nutrition bonus: Potassium (28% daily value).
2 Carbohydrate Servings
Exchanges: 2 starch