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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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My husband and I are both from big families, so we're always getting together. The first time I served this nutritious salad, everyone loved it.—Sharon Thom, Lavina, Montana Ingredients:
2 pounds unpeeled red potatoes, cooked and cubed (5 cups) |
1/2 cup chopped celery |
1/4 cup chopped dill pickle |
2 tablespoons chopped sweet red pepper |
2 tablespoons chopped onion |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint |
2 tablespoons reduced-fat plain yogurt |
2 tablespoons lemon juice |
1/2 teaspoon honey |
1/4 teaspoon ground mustard |
3/4 teaspoon snipped fresh basil or 1/4 teaspoon dried basil |
1/4 teaspoon pepper |
Directions:
1. In bowl, combine potatoes, celery, pickle, red pepper, onion, parsley and mint. Combine all remaining ingredients; pour over salad and mix gently. Cover and chill for several hours. Yield: 10 servings.
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