Title: Potato Salad with Yogurt Dill Dressing
Categories: Lowfat Salad
Yield: 6 Servings
| 1 1/2 | lb | Small red new potatoes |
| 3/4 | c | Frozen Green Peas |
| 2 | tb | Green Onions, sliced |
| 1/3 | c | Plain Lowfat Yogurt |
| 2 1/2 | tb | Mayonnaise, reduced calorie |
| 1 | tb | Lemon Juice |
| 1 | | Clove fresh Garlic |
| 1 | ts | Fresh Dill Weed |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
Wash (do not peel) potatoes. Cook in boiling water 10 minutes or until
tender. Drain, cool and slice. Combine yogurt, mayonnaise, lemon juice,
garlic, dill, sugar, salt and pepper. Mix until smooth. Combine potatoes,
peas, onion slices and dressing. Toss gently. Chill before serving.