Recipe - New Potato Salad With Dried Tomatoes

3 pound Small new potatoes, scrubbed
And quartered
1 One half teaspoon Salt
1 ounce Dried tomato halves
1/3 cup Boiling water
2 tablespoon Olive oil
1 One half cup Sliced celery
One half cup Chopped celery leaves
4 Green onions, cut or sliced up with
Some of the green
One fourth cup Snipped fresh dill "OR"
1 tablespoon Dried dillweed
1/3 cup Reduced fat sour cream
1/3 cup Lowfat plain yogurt
1 tablespoon Prepared white horseradish
One fourth teaspoon Pepper

Place potatoes in a large kettle with enough water to cover. Add One half tsp.
of the salt. Partially cover and bring to a boil over high heat. Boil
gently for 15 minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water.
Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive oil and One half tsp. of the
salt over potatoes, tossing lightly to coat.

Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery,
celery leaves, green onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and remaining One half tsp. salt
in a small bowl. Pour over potato mixture and toss gently to coat. Cover
and refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per serving; 4 g protein; 32
g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5 mg cholesterol; 522
mg sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90. Submitted By
ARLENES@HOLLY.COLOSTATE.EDU On

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini