Garden Potato Salad: The Best Garden Potato Salad Recipe from Cook'n

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	Garden Potato Salad

Serves: 12

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Ordinary potato salad weighs in at about three times the calories of this version, made crunchy with added vegetables.

   1 cup nonfat plain yogurt
   1 tablespoon reduced-fat French salad dressing
   2 teaspoons mustard
   1/2 teaspoon celery seed
   1/2 teaspoon salt
   1/4 teaspoon pepper
   2 cups diced cooked potatoes
   1 cup sliced radishes
   1 cup diced zucchini (about 1 medium)
   1 cup thinly sliced celery (about 2 medium)
   1/2 cup shredded carrots (about 2 medium)
   1/2 cup sliced green onions (with tops)
   2 hard-cooked eggs, chopped

Mix yogurt, French dressing, mustard, celery seed, salt and pepper in medium glass or plastic bowl or in heavy plastic bag. Add remaining ingredients; toss until vegetables are evenly coated. Cover and refrigerate at least 3 hours.
1 Serving: Calories 50 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 45mg; Sodium 150mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 3g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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