---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RED POTATO SALAD WITH GRAINY MUSTARD DRESSING
  Categories: Salads, Side dish, Low-fat
       Yield: 8 servings
  
   1 1/2 lb New red potatoes
     1/2 c  Chopped scallions
       1 c  Chopped celery
     1/2 c  Sliced ripe olives
 
 ------------------GRAINY MUSTARD DRESSING------------------
     1/2 c  Plain nonfat yogurt
       3 tb Grainy mustard
       1 ts Chopped fresh dill
     1/4 ts Celery seed (optional)
       1 ts Chopped fresh basil; -OR-
     1/4 ts -Dried Basil
     1/2 ts Salt
            Freshly grated black pepper
            -- (to taste)
  
   Place potatoes in a large saucepan with just enough
   water to cover. Bring to a boil and cook until tender,
   about 8 to 15 minutes.  Drain and set aside until cool
   enough to handle.
   
   Chop potatoes and mix with scallions, celery and
   olives.
   
   To make dressing: In a small mixing bowl, whisk
   dressing ingredients. Pour over salad and mix well.
   Serve immediately or chill until serving.
   
   Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb,
   3 g fat, 0 mg chol, 50 mg calcium
   
   Source: Lynda A. Pozel in “Vegetarian Gourmet”, Spring
   1994 Typed for you by Karen Mintzias
  
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