Source:

Classifications: Salads

Qty Measure Ingredient

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2 pounds unpeeled red potatoes (5cups), cooked & cubed

1/2 cup celery, chopped

1/4 cup dill pickles, chopped

2 tablespoons sweet red pepper, chopped

2 tablespoons onion, chopped

2 tablespoons snipped fresh parsley

1 1/2 teaspoons snipped fresh mint OR 1/2 tsp. dried mint

2 tablespoons plain low-fat yogurt

2 tablespoons lemon juice

1/2 teaspoon honey

1/4 teaspoon dry mustard

3/4 teaspoon snipped fresh basil OR 1/4 tsp dried basil

1/4 teaspoon pepper

Instructions: In 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.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 1 starch; also,63 calories, 74 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, trace fat.

Serves: 10

Food Exchanges: