Potato Salad Makeover

Source: Pillsbury’s Picnics and Potlucks, June, 1992 # 136.

Ingredients:

4 cups (2lb.) cubed, peeled cooked potatoes (red or new still okay) 1 cup sliced celery ½ cup radishes ¼ cup sliced green onions ¾ cup plain low fat yogurt 2 Tablespoons reduced-calorie mayonnaise 1 teaspoon prepared mustard ½ teaspoon salt (omit) ? teaspoon pepper Lettuce, if desired

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Instructions:

In large bowl, combine potatoes, celery, radishes onions; toss lightly. In small bowl, combine yogurt, mayonnaise, mustard, salt and pepper; blend well. Add to potato mixture; mix lightly. Cover, refrigerate to blend flavors. Serve in lettuce-lined bowl. 11 (1/2 cup) servings. Nutrition Information Servings Size: ½ cup Calories 70 Protein 2 g Carbohydrate 14 g Fat 1g Cholesterol 2mg Sodium 150mg Potassium 290mg

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