Diabetic herb potato salad

6 Servings

Ingredients

Quantity Ingredient
1 pounds New red potatoes
½ cup Sliced radishes (optional)
3 tablespoons Plain; nonfat yogurt
1 tablespoon Nonfat mayonnaise
1½ teaspoon Dijon mustard
½ teaspoon Garlic
½ teaspoon Dried basil
¼ teaspoon Dried thyme
¼ teaspoon Onion powder
¼ teaspoon Salt (optional)

Directions

DRESSING

From: "Tina D. Bell" <tdbell@...> Date: Sun, 30 Jun 1996 13:23:45 -0700 (PDT) The Gourmet Connection Side Dishes.... Contributed by Rachel Rudel, R.D.

NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL! Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold. Yield: 6 Servings.

Per Serving: 80 Cal; 1g Fat(original recipe used red.-cal. mayo - so fat will be slightly less); 16g Carbohydrate; 2g Protein; Trace Cholesterol; 60mg Sodium Exchanges: 1 Starch/Bread.

fatfree digest V96 #181

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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