Recipe

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• 1 1/2 lbs small salad potatoes
• 3/4 cup plain fat-free yogurt
• 3 tbsp white wine vinegar
• 1 tbsp minced fresh dill
• 1 tbsp minced fresh parsley
• 2 tsp minced fresh tarragon
• 1/2 medium onion, chopped
• 1 celery rib, chopped
• 1 small carrot, coarsely shredded

• 1 Cook potatoes until tender but firm; cool and slice.
• 2 In a large bowl, combine remaining ingredients.
• 3 Add potatoes and stir until well coated.
• 4 Chill for several hours.
• 5 Serve!