Title: Red Potato Salad with Grainy Mustard Dressing
Categories: Salad Side Lowfat
Yield: 8 Servings

1 1/2	lb	New red potatoes
1/2	c	Chopped scallions
1	c	Chopped celery
1/2	c	Sliced ripe olives
GRAINY MUSTARD DRESSING
1/2	c	Plain nonfat yogurt
3	tb	Grainy mustard
1	ts	Chopped fresh dill
1/4	ts	Celery seed (optional)
1	ts	Chopped fresh basil; -OR-
1/4	ts	-Dried Basil
1/2	ts	Salt
		Freshly grated black pepper - (to taste)

Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle.

Chop potatoes and mix with scallions, celery and olives.

To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour over salad and mix well. Serve immediately or chill until serving.

Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol, 50 mg calcium

Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you by Karen Mintzias

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