Ingredients:
Servings 4, 1 slider and 1/2 C salad per serving
1 lb red potatoes, skinned
2/3 C fat free yogurt
1 Tbsp Dijon mustard
1 1/2 Tbsp onion, minced
2 Tbsp celery, finely diced
2 Tbsp red bell pepper, finely diced
black pepper to taste
Directions:
Clean potatoes of brown spots and eyes. Dice into 1 inch pieces and place in pot of water.
Bring to a boil and cook until tender, about 8 minutes. Drain and cool.
In a large bowl mix yogurt, mustard, onion, celery, and red pepper.
Add cooled potatoes. Mix thoroughly. Season with pepper to taste.
Chill and keep refrigerated until ready to serve.
