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Potato Salad With Cucumbers And Dill

salads, potatoes

1 1/2 pounds red potatoes; quartered
--about 10 medium
1/3 cup plain non-fat yogurt
1/3 cup light mayonnaise
2 teaspoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 kirby cucumbers; quartered
-- lengthwise
--then cut crosswise in 1/2 inch pi
--1 1/2 cups
1/2 cup diced red radishes
--sliced cut in half
1/4 cup sliced scallions
1/4 ucp snipped fresh dill

1. Boil potatoes in lightly salted water to cover 8 to 10 minutes until tender. Drain, rinse under running add water, then drain again.

2. Meanwhile mix yogurt, mayonnaise, mustard, salt and pepper in a large bowl.

3. Add potatoes and remaining ingredients. Toss to mix and coat. Cover and refrigerate at least 1 hour until chilled.

Serves 7.

Per serving: 130 calories, 3 g protein, 21 g carbohydrate, 4 g fat, 4 mg cholesterol, 257 mg sodium. Exchanges: 1 starch 1/4 other carbohydrate, 1/4 vegetables, 3/4 fat.

Busted by Gail Shermeyer <>

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Contributor: Woman's Day 6/24/97

Yield: 6 servings

Preparation Time: 0:00

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