Garden Potato Salad

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Garden Potato Salad

 

9 small red skinned potatoes (about 1-1/2 lb.)

1 cup plain nonfat yogurt

3/4 cup diced celery

1/2 cup chopped green onion

2 TB red or white wine vinegar

1 TB Dijon mustard

2 tsp. dried dill weed

1/4 tsp. ground black pepper

2 medium tomatoes, cut into wedges (optional)

Fresh dill sprigs, for garnish

 

In a 3 to 4 quart pot, combine the potatoes and enough cold water to cover.

Bring to a boil over high heat. Reduce heat to medium; cover and cook until

fork-tender, about 20 minutes.

 

Drain potatoes in a colander and let cool. (Do not cool under water or they

will

become soggy.) Cut cooled potatoes into large chunks.

 

3. In a large bowl, combine potatoes, yogurt, celery, green onion, vinegar,

mustard,

dill weed, and pepper. Toss gently to combine. Serve immediately or cover

bowl with

plastic wrap and refrigerate. Serve the salad with tomato wedges and garnish

with

dill sprigs.

 

Serves 6.