1 1/2 lb small red potatoes, halved
3 carrots, thinly sliced
2 ribs celery, finely chopped
2 Granny Smith apples with skin, cored and finely chopped
1/2 sm onion, sliced
1/2 cup light mayonnaise
1/2 cup fat-free plain yogurt
1/4 cup fat-free lemon yogurt
1 Tbsp chopped fresh dill
1 Tbsp finely chopped parsley
1 Tbsp Dijon mustard
1/4 tsp salt
Place potatoes in a large saucepan with enough water to cover. Cook over medium heat 10 minutes. Add carrots and cook 8 minutes. Drain and rinse with cold water. Allow to cool.
In a large serving bowl, combine celery, apples, onion, mayonnaise, plain yogurt, lemon yogurt, dill, parsley, mustard, and salt. Add potato mixture and stir gently to combine. Cover and refrigerate 2 hours before serving.
Makes 8 servings
Per serving: 121 calories, 3 g protein, 18 g carbohydrate, 5 g fat, 5 mg cholesterol, 5 g fiber, 270 mg sodium
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