Title: NEW POTATO SALAD WITH DRIED TOMATOES
Categories: Salads, Potatoes, Vegetables, Vegetarian, Side dish
Yield: 8 servings

3 lb Small new potatoes, scrubbed
And quartered
1 1/2 ts Salt
1 oz Dried tomato halves
1/3 c Boiling water
2 tb Olive oil
1 1/2 c Sliced celery
1/2 c Chopped celery leaves
4 Green onions, sliced with
Some of the green
1/4 c Snipped fresh dill “OR”
1 tb Dried dillweed
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 tb Prepared white horseradish
1/4 ts Pepper

Place potatoes in a large kettle with enough water to
cover. Add 1/2 tsp. of the salt. Partially cover and
bring to a boil over high heat. Boil gently for 15
minutes, or until potatoes are tender but still firm.

Meanwhile, place dried tomatoes in a small bowl.
Cover with boiling water. Let stand 10 minutes.

Drain potatoes well; return to pot. Sprinkle olive
oil and 1/2 tsp. of the salt over potatoes, tossing
lightly to coat.

Cut dried tomatoes into thin slivers and add to
potatoes. Stir in celery, celery leaves, green
onions, ad dill. Spoon into large bowl; cover and
refrigerate at this point if preparting ahead.

Combine sour cream, yogurt, horseradish, pepper and
remaining 1/2 tsp. salt in a small bowl. Pour over
potato mixture and toss gently to coat. Cover and
refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per
serving; 4 g protein; 32 g carbohydrate; 5 g fat (24%
of calories); 3 g fiber; 5 mg cholesterol; 522 mg
sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90.
Submitted By ARLENES@HOLLY.COLOSTATE.EDU On

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