Light potato salad

10 servings

Ingredients

Quantity Ingredient
2 pounds Red potatoes -- unpeeled
Cooked and cubed (5 cups)
½ cup Celery -- chopped
¼ cup Dill pickles -- chopped
2 tablespoons Sweet red peppers --
Chopped
2 tablespoons Chopped onion
2 tablespoons Fresh parsley -- snipped
1½ teaspoon Fresh mint -- snipped
Or 1/2 teaspoon dried mint
2 tablespoons Plain lowfat yogurt
½ tablespoon Lemon juice
½ teaspoon Honey
¼ teaspoon Dry mustard
¾ teaspoon Fresh basil -- snipped
Or 1/4 teaspoon dried basil
¼ teaspoon Pepper

Directions

In a 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. Yield: 10 servings Diabetic Exchanges: one ½ cup serving equals 1 starch; also 63 calories, 74 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, trace fat.

Recipe By : Taste Of Home

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