Ingredients
- 425 gr potatoes (new red)
- 120 ml nonfat yogurt (plain)
- 100 gr celery (chopped)
- 65 gr scallions (chopped)
- 65 gr ripe olives (sliced)
- 45 ml grainy mustard
- 2 gr dill (chopped fresh)
- 1 gr celery seed
- 1 gr basil (dried)
- 1 gr 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
