8 Servings
1 1/2 pounds red potatoes
2 carrots, cut into small, thin sticks
1/4
teaspoon salt
1/2 cup diced celery
1/3 cup sliced green onions
1 Granny
Smith apple, unpeeled, cored and diced
1/2 cup lowfat mayonnaise
1/2 cup plain
nonfat yogurt
1/2 cup lowfat lemon yogurt
1 tablespoon finely chopped dill
2
tablespoons finely chopped parsley
dash hot pepper sauce
1 tablespoon Dijon
mustard
Rinse potatoes but do not peel; cut each in half. Place in saucepan, add water
just to cover. Cover and cook 10 minutes over medium heat. Add carrots and cook 10
minutes more, or until vegetables are tender but firm.
Drain and rinse gently
with cool water. Drain again and set aside to cool. Cut potatoes into bite size pieces.
Set aside. In a large bowl, combine remaining ingredients. Stir to mix well. Add
potatoes and carrots to bowl and
stir gently with rubber spatula. Cover and refrigerate
several hours before serving.
Amount Per Serving
Calories 182 Calories from Fat 31
Percent Total Calories
From:
Fat 17% Protein 9% Carb. 74%
Nutrient Amount per Serving Value
Total Fat 3 g 5%
Saturated Fat 1 g 3%
Cholesterol 4 mg 1%
Sodium 236 mg 10%
Total Carbohydrate 33 g 11%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 4 g
Vitamin A 104% Vitamin C 30% Calcium 0% Iron 10%
