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New Potato Salad |
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Serves: 8 Print this Recipe2 pounds red potatoes, small 1/2 red onion, small, chopped 1 green bell pepper, seeded and chopped 2 eggs, hard-cooked, chopped 1/4 cup parsley, fresh, minced 1 cup plain yogurt, nonfat 2 tablespoons mayonnaise, diet 3 tablespoons dill weed, fresh, minced or 1 tablespoon dried dill weed 2 tablespoons dijon style mustard 1 tablespoon lemon juice, fresh 1/2 teaspoon black pepper, freshly ground Paprika 1. Steam the potatoes, unpeeled, until they are just tender when pierced with a fork. If small, halve them. If medium-size, quarter them. Use a sharp knife and try not to pull the skin off. 2. Add the onion, green pepper, eggs, and parsley. 3. Combine yogurt, mayonnaise, dill, mustard, lemon juice, and pepper and pour over vegetables. Mix gently. Sprinkle with paprika and refrigerate. Food exchanges per 2/3-cup serving: 1½ BREAD, 1 FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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