Recipe - Red Potato Salad With Grainy Mustard Dressing

1 One half pound New red potatoes
One half cup Chopped scallions
1 cup Chopped celery
One half cup Sliced ripe olives

GRAINY MUSTARD DRESSING
One half cup Plain nonfat yogurt
3 tablespoon Grainy mustard
1 teaspoon Chopped fresh dill
One fourth teaspoon Celery seed (optional)
1 teaspoon Chopped fresh basil; OR
One fourth teaspoon Dried Basil
One half teaspoon 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

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