Garden Potato Salad ( 1.5 points)

Recipe Ingredients

1 cup	237ml	Plain nonfat yogurt
1 tablespoon	15ml	Reduced-fat French dressing
2 teaspoons	10ml	Mustard
1/2 teaspoon	2.5ml	Celery seed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 cups	292g / 10oz	Diced cooked potatoes
1 cup	237ml	Sliced radishes
1 cup	146g / 5.1oz	Diced zucchini (about 1 medium)
1 cup	110g / 3.9oz	Thinly sliced celery (about 2 medium
1		)
1/2 cup	55g / 1.9oz	Shredded carrots (about 2 medium)
1/2 cup	31g / 1.1oz	Sliced green onions (with tops)
2		Hard-cooked eggs - chopped

Recipe Instructions

Mix yogurt, French dressing, mustard, celery seed, salt and pepper in

medium

glass or plastic bowl or in heavy plastic bag. Add remaining ingredients;

toss until vegetables are evenly coated. Cover and refrigerate at least 3

hours.

Description:

"Ordinary potato salad weighs in at about three times the calories of

this version, made crunchy with added vegetables."

Copyright:

"© General Mills, Inc. 1998."

T(Refrigerate):

"3:00"

Per serving: 58 Calories (kcal); 1g Total Fat; (17% calories from fat); 3g

Protein; 9g Carbohydrate; 36mg Cholesterol; 150mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

Shared by: S. May; PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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