Heart Smart -- Herb Potato Salad

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Herb Potato Salad

Low salt, low fat.

 

1-1/4 lb. red new potatoes, cooked, cut into 1/4 " slices

1 cup frozen peas, thawed and drained

1/2 cup green bell pepper, seeded and chopped

1-1/2 cups nonfat plain yogurt

2 TB fresh parsley, chopped

2 TB green onions (scallions), thinly sliced

1 tsp. dried basil leaves, crushed

1/8 tsp. ground white pepper

 

In a large sauce pan, bring potatoes with enough water to cover, to a boil.

Add salt to taste. Cover pan,

reduce heat to medium and simmer 25 to 30 minutes, or until tender. Drain.

Rinse under cold running

water to cool.

 

Cut potatoes, into 1/4 inch slices and combine with peas and bell pepper in a

bowl. Combine remaining

ingredients and salt to taste and pour over potato mixture. Toss gently to

coat. Cover and chill.