| Potato salads are not just for picnics! They're good | | | | dried) |
| year-round, and the variations are endless. Try adding | | | | Freshly ground pepper to taste |
| chunks of red-skinned potatoes to just about any | | | | 1/2 cup no-fat yogurt or mayonnaise |
| tossed salad recipe, or make your own versions of | | | | Cut the green beans in 1" pieces and steam until they |
| my recipes by adding any other ingredients you like. | | | | are crisp-tender. Cut the potatoes into ½" cubes |
| I never peel potatoes for salads. The skins of the red | | | | (leave baby potatoes whole) and cook them until they |
| ones are pretty in a salad and if you throw them | | | | are just tender, about 10-15 minutes. Drain, rinse in cold |
| away, you waste their fiber. Just scrub the potatoes | | | | water to stop the cooking; chill. When ready to serve, |
| with a plastic scouring pad. | | | | toss the potatoes with the remaining ingredients. |
| Favorite Potato Salad | | | | 4-6 servings |
| 6 red potatoes | | | | New Potato Salad |
| 1/2 cup chopped celery | | | | For the dressing: |
| 1/4 cup chopped onion | | | | 1/2 cup yogurt |
| 1/2 cup non-fat yoghurt | | | | 2 tablespoons Dijon mustard |
| 1/4 cup dijon mustard | | | | 2 tablespoons balsamic or rice vinegar |
| 2 teaspoon celery seed | | | | 2 teaspoons fennel seeds |
| 1/4 cup snipped fresh dill | | | | Freshly ground black pepper, to taste |
| Freshly ground pepper to taste | | | | For the salad: |
| 1/2 cup no-fat mayonnaise | | | | 1 pound tiny red new potatoes |
| Boil the potatoes until just tender, about 20 minutes. | | | | 1 red bell pepper, chopped |
| Cool and dice. Combine with the remaining ingredients | | | | 2 stalks celery, chopped |
| except the mayonnaise and chill at least 30 minutes. | | | | 1 bunch green onions, sliced (white part) |
| Mix in mayonnaise just before serving. | | | | 1/2 cup chopped Italian parsley |
| 4-6 servings | | | | Combine the dressing ingredients. |
| Green Bean-Potato Salad | | | | Cook the potatoes in boiling water to cover for about |
| 1 pound green beans | | | | 10 minutes or until just tender. Drain and rinse them with |
| 1 pound red potatoes, preferably tiny baby potatoes | | | | cold water to stop the cooking. If they are larger than |
| 1 red onion, chopped | | | | bite-size, cut them in halves or quarters. Combine the |
| 1 clove garlic, minced | | | | potatoes with the remaining salad ingredients, stir in the |
| 2 tablespoons wine vinegar | | | | dressing and serve, or chill for later. |
| 1 tablespoon fresh oregano leaves (or 1/2 teaspoon | | | | |